Carrot and sweet potatoe soup served in a bowl with sour cream swirl

Roasted carrot & sweet potato soup with ginger

I have tried to make carrot soup before but it never tasted as heart-warming as this one. Originally taken from BBCgoodfood website, I modified it a little bit.

I feel like the roasting process with the added ginger and sweet smoked paprika powder gives it a very nice touch but obviously they can just be left out.

After blending the ingredients together, the mix looked really thick and colourful like this.

I imagine all the home cooks out there all have their own carrot soup recipes but my mother never made any puree soups and I discovered a love for them later in my adulthood so this is just the beginning for me, and a very good one, taste wise.

I hope you will enjoy it as much as me.

Roasted carrot & sweet potatoe soup with ginger

Recipe by AiviCourse: Lunch, DinnerCuisine: FrenchDifficulty: Easy


Prep time


Cooking time


Calories per serving



This silky smooth and creamy puree carrot and sweet potatoe soup will lift you up any time of the day but is perfect for lunch, dinner or as a starter.

Not only is it gluten-free, but also vegetarian.


  • 500 g raw sweet potatoes, peeled and cut into chunks

  • 300 g raw carrots, peeled and cut into chunks

  • 3 tbsp olive oil

  • 1 medium size raw onion, chopped

  • 2 garlic gloves, peeled and crushed

  • 1 tbsp raw ginger root, peeled and grated

  • 750 ml vegetable stock

  • sour cream for serving

  • low sodium salt

  • ground black pepper

  • sweet smoked paprika powder


  • Heat oven to 220C/200C fan/gas 7 and put sweet potatoes and carrots into a large roasting tin, drizzled with 2 tbsp olive oil and the 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 the onion over a medium-low heat for about 10 mins until softened.
  • Add the garlic cloves and ginger, stir for 1 min before adding 750 ml 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. Add a little more seasoning and reheat until hot.
  • Serve in bowls topped with a swirl of sour creme and a ground black pepper.

Please use the hashtag #TheNonGlutenOne if you make this recipe so I can re-share the love. And do let me know if there’s anything wrong with this recipe. Use my contact page or email me

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