Roast Sweet Potato, Carrot & Coriander Soup

Carrot and coriander is a classic soup adding sweet potato and roasting the vegetables first adds a depth of flavour that is really worth the extra effort. Serves two at 200 calories per person.



  • 1 medium sweet potato, peeled and diced into 1cm pieces
  • 2 carrots, peeled and diced into 1cm chunks
  • 2 tsps olive oils
  • Salt & pepper
  • 1 onion, finely chopped
  • 2 gloves garlic, crushed
  • 1 tsp coriander powder
  • 3/4 L vegetable stock
  • Low fat greek yoghurt and coriander leaves to serve

What to do

  1. Put the carrots, sweet potato, salt, pepper & half the oil in a roasting tin.
  2. Mix up and cook at 2ooc for 30 minutes until it is soft and nicely brown.
  3. While it is cooking put the rest of the oil in a saucepan and cook the onions and garlic for 5 minutes. Add the coriander power and stir for another couple of minutes.
  4. Add the stock and simmer until the carrots and sweet potato are ready and the onions are soft.
  5. Add them to the stock and blend with a hand blender until smoother but with some texture remaining.
  6. Garnish and serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s