Mains Recipes Vegetarian

Roasted Sweet Potato & Carrot Soup with Feta

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sweet_potato_carrot_soup_zoete_aardappel_soep

 

This sweet potato and carrot soup is a recipe from my second cookbook ‘All-day bowls’ and is one of those dishes I just keep on making. Especially during the fall, when everyone can use a little bit of comfort in a bowl.

This delicious, spicy orange soup is also perfect for lazy days, since the oven does most of the work for you. That’s not only very convenient, but roasting the vegetables also makes for a very intense flavor.

I often roast a whole head of garlic, because those buttery soft and sweet cloves are surprisingly mild and addictive. You can also turn them into the most addictive garlic mayonnaise, by mixing them with a few spoons of good mayo.

You could eat this soup just the way it is, but the crispy chickpeas and feta really turn it into an extraordinary meal. As you can see on the picture, I often add some fresh parsley for garnishing, but you can easily leave that behind.

INGREDIENTS
for 4 bowls

2 sweet potatoes (about 16 oz/450 g), peeled and in cubes
14 oz (400 g) carrot, peeled and chopped
1 large onion, peeled and quartered
2 cloves of garlic, unpeeled
1 can of chickpeas (14 oz/400 g)
3 tbsp olive oil
½ tsp ground cumin
½ tsp ground ginger
pinch of chili flakes
4 cups (1 liter) vegetable stock
3 oz (80 g) feta, crumbled
extra: baking sheet, covered with baking paper + stick blender

 

DIRECTIONS

Preheat the oven to 400F (200C).
Place the potatoes, carrot, onion and garlic on the baking sheet. Drain the chickpeas really well and dry them as much as possible. Put next to the vegetables on the baking sheet, but make sure to keep them separated.
In a small bowl, mix the oil, spices and some salt and pepper. Drizzle this oil over the vegetables and chickpeas. Mix well with your hands, until everything it covered in a little layer of spice oil. Roast for 30 minutes in the oven, flipping halfway through. After 30 minutes, the vegetables will be soft and the chickpeas crispy.
Remove the garlic from the peels and add to a large pan, together with the onion, potato and carrot. Add the stock and blend everything together. Add extra water if the soup is too thick for your liking.
Warm the soup a little and then scoop into 4 bowls. Put the chickpeas and feta on top.

Tip: don’t have a large oven? Just use 2 baking sheets and switch halfway baking time.

 

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