Roasted Sweet Potato, Leek & Carrot Soup

Sweet potato, Leek & Carrot Soup

An incredibly smooth, flavourful and lightly sweet soup, great to enjoy warm as dinner on a cold Autumn night. Topped with sautéed spiced chickpeas and pumpkin seeds, and some sliced apple.

Course Main Course
Cuisine Mediterranean, vegan
Keyword carrot, leek, soup, sweet potato, vegan
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 servings
Author Silvia Cooks

Ingredients

  • 2-3 tbsp olive oil
  • 2 large leeks
  • 2 sweet potatoes
  • 3-4 carrots
  • 3 garlic cloves
  • 1 litre vegetable stock (or water)
  • 1 tsp black pepper
  • 1 pinch salt
  • 1 tsp cumin, curcuma, curry powders

Toppings

  • 100-150 gr chickpeas
  • 20-40 gr pumpkin seeds
  • black pepper, hot paprika powder, cumin powder + any other spices you like
  • apple, sliced in cubes

Instructions

  1. Preheat the oven to 220ºC.

  2. Peel the sweet potatoes and carrots, slices in cubes of similar size, so they cook evenly. Remove the top skin of the leeks and chop the root and green ends off. Slice lengthwise and rinse with water, removing any leftover soil that might be in between the layers. Chop into pieces.

  3. Mix the sweet potatoes and carrots with some olive oil, in a bowl, then place them on a baking tray (previously lined with baking paper.) Bake for 15 mins. Then flip the veggies so they cook on the both sides.

    Mix the leeks with a little olive oil. Add the leeks to the baking tray, along with the peeled garlic cloves. Bake for another 15-20 mins or until the vegetables are soft in texture and lightly golden-toasted in appearance.

  4. While the veggies are baking, heat up the stock or water in a large pot or saucepan. When the veggies are ready, add them to the pot, with the spices, salt and black pepper. Cook at low heat for 5 mins.

  5. Blend the soup until you get the desired smoothness. Cover and let it cool down.

  6. To serve, heat up a non stick pan. Add the chickpeas and pumpkin seeds, along with the spices and a drizzle of oil. Sauté for 5-7 mins, or until the chickpeas and seeds are lightly toasted. Chop some apple. Sprinkle the toppings on the soup, enjoy!

This soup blew my mind. It is quite easy to make, it requires few ingredients and instead of sautéeing them in a pot and boiling them, here we first roast the vegetables, then cook them with the stock and ginger in a pot, for only a few minutes before proceeding to blending it altogether.

Creamy, savoury, sweet, comforting, warm, soul-filling and oh those toppings… The chickpeas add great texture, the pumpkin seeds a necessary crunch and the apple, all the freshness that you might need.

This soup is based off recipe from Being Biotiful‘s first book, which I use often as a source of inspiration, ideas and technique.

I would recommend making a large batch (maybe double the quantities?), eating half of it during the week and freezing the rest in small portions. That way, you can always have an easy dinner healthy and delicious dinner option when you get home and don’t feel like spending time chopping and stirring.

As always, if you try this recipe, let me know how it went, or if you have any suggestions, feedback…

Bon profit!

Silvia

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