Roasted Potato Soup
Roasted potato soup represents comfort food, blending the rich, earthy flavours of potatoes and sweet potatoes with the natural sweetness of carrots and the aromatic qualities of garlic and onions. This hearty soup is perfect for those chilly days when you crave something warm and nourishing to fill you up.
The magic begins with roasting the vegetables. Potatoes and sweet potatoes, cut into wedges, are paired with halved carrots and onions, and whole cloves of garlic. Tossed in olive oil, seasoned with salt and pepper and roasted until golden and tender, the vegetables develop a deep, caramelised flavour that forms the base of this soup.
Once roasted, these vegetables are blended with warm vegetable stock to create a smooth, velvety texture. The roasting process intensifies the flavours, making each spoonful rich and satisfying. The addition of vegetable stock not only enhances the depth of the flavours but also allows you to adjust the thickness of the soup to your preference.
The result is a soup that is both wholesome and luxurious, perfect for serving as a starter or a main course. The natural sweetness of the carrots and sweet potatoes is balanced by the savoury notes of the garlic and onions, while the olive oil adds a hint of richness without being overpowering.
It’s a dish that warms the body and soul, offering a taste of home and comfort in every bowl. Whether you're making it for a cosy family dinner or as a comforting treat for yourself, this soup is sure to become a favourite.
Feel like diving into a bowl of this deliciousness?
Into a casserole dish add potato and sweet potato wedges, carrots and onion sliced in halves, together with garlic.
Add 2 tablespoons of olive oil, season with salt and pepper, then roast in a preheated oven at 220°C/428°F for 30 minutes.
Add half of the warm vegetable stock and blend with a blender until smooth. Combine with the rest of the stock, adjust the thickness to your liking, then simmer for 5 more minutes over low heat.
Roasted Potato Soup
Ingredients
Instructions
- Into a casserole dish add potato and sweet potato wedges, carrots and onion sliced in halves, together with garlic.
- Add 2 tablespoons of olive oil, season with salt and pepper, then roast in a preheated oven at 428°F for 30 minutes.
- Add half of the warm vegetable stock and blend with a blender until smooth. Combine with the rest of the stock, adjust the thickness to your liking, then simmer for 5 more minutes over low heat.
