Best Roasted Pumpkin Sweet Potato And Carrot Soup Recipes

CARROT, PUMPKIN & SWEET POTATO SOUP

Steps:

• Melt the butter in a large pot over medium heat.
• Add the minced garlic and diced onion and sauté for 3 minutes or until the onion is translucent.
• Add the chopped vegetables and liquid vegetable stock. Season with salt and pepper.
• Bring to the boil and then reduce to a simmer for 15-20 minutes, or until the vegetables have softened (and you can easily press a fork through them).
• Cool the soup slightly before using a hand-held blender or a food processor to purée until smooth.
• Reheat the soup before serving.
• Add onion and garlic, chop 4 seconds, Speed 5. Scrape down the sides of the bowl.
• Add butter and cook 4 minutes, 100 degrees, Speed Soft (spoon).
• Add carrot, pumpkin, sweet potato and liquid vegetable stock. Cook with the MC on for 20 minutes, 100 degrees, Speed 1. *Do not exceed the max line at any stage.
• Check if the vegetables are cooked by inserting a fork into the centre - they should be soft and fall apart.
• Allow to cool and then blend for 30 seconds, slowly increasing to Speed 7.
• Reheat the soup before serving (3 minutes, 100 degrees, Speed 2).

ROASTED SWEET POTATO & CARROT SOUP

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
• Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
• Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
• Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
• Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
• Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

ROASTED PUMPKIN, SWEET POTATO, AND CARROT SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.
• Bake in the preheated oven for 10 minutes.
• Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.
• While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.
• Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.
• Sprinkle with cilantro to serve.

ROASTED PUMPKIN WITH ROOT VEGETABLES AND BROCCOLI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.
• Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
• Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.
• Bake in preheated oven until all vegetables are tender, about 35 minutes.

ROASTED PUMPKIN AND SWEET POTATO

Steps:

• Preheat oven to 200 degrees celcius.
• Cut vegetables into bite size pieces.
• Place in baking dish and toss through remaining ingredients.
• Roast in oven approximately 40 minutes.