Roasted Carrot and Sweet Potato Soup Lunch Print this recipe Details Serves: 4Number of ingredients: 9To prep: 15 minutesTo cook: 30 minutesDifficulty: Easy Nutrition per servingKilojoules: 814Calories: 192Protein: 3.8gFat: 5gSaturated Fat: 0.8gCarbohydrates: 29.1gFiber: 8.9gSodium: 396mgPotassium: 737mg Ingredients 500g medium carrots, peeled and chopped into small chunks 1 medium sweet potato, peeled and chopped into small chunks 1 Tbsp extra virgin olive oil 2 cups vegetable stock, reduced salt 1 cup freshly squeezed orange juice 1 teaspoon curry powder 1 teaspoon chopped fresh ginger Freshly ground black pepper and sea salt to season Natural/Greek yoghurt and fresh chopped parsley, dill or chives to garnish Method Preheat oven to 180C. Peel carrot and sweet potato and chop into small chunks. Place onto non-stick baking trays and drizzle with olive oil. Massage vegetables with olive oil to evenly coat. Add a twist of sea salt and black pepper. Roast vegetables for approximately 30 minutes or until soft. Place roasted vegetables in a blender. Add vegetable stock and orange juice and blend. Add curry powder and ginger and continue to blend until smooth. If soup is too thick, add a little extra water. Garnish with Greek yoghurt and chopped fresh parsley, dill or chives if desired.
