This soup is guaranteed to be a hit. It is incredibly easy to make and so good. Roasting the veggies ahead of time really gives this soup a wonderful sweetness that you wouldn’t get otherwise.
There are very few ingredients in this recipe which really allows the flavour of the 3 main ingredients to shine through in all their roasted glory.
The soup came about because I had a sweet potato and celery root that needed to be used up. Soups are a great way to use up produce in your fridge. You never know what great creations will come about.
Some end up better than others. This is one of those better ones that is definitely a keeper.
Give it a try and see for yourself.
Roasted Sweet Potato, Carrot & Celery Root Soup
1 medium sweet potato, cut in chunks
1 medium celery root (celeriac), approximately 200g after being trimmed, trimmed and chopped
2 cups chopped carrots, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
a few sprigs fresh thyme
5-6 cups vegetable broth
salt and pepper to taste
Preheat oven to 450F.
Place the sweet potato, carrots, and celery root in a roasting pan and drizzle with olive oil.
Roast for approximately 45 minutes stirring a few times. The veggies should have a nice golden colour to them.
In a stock pot, combine onions and garlic with a little bit of olive oil and sauté over medium heat for 5 minutes until the onions become soft and translucent. Season with some salt and pepper.
Add the roasted veggies to the pot with the thyme leaves removed from their stems. Mix everything around and allow to cook for a few minutes like this.
Add 5 cups of vegetable broth to the pot, cover, and bring to a boil. Reduce heat and simmer for 25-30 minutes.
Remove from heat and allow to cool for 15 minutes before you puree with a hand blender or an upright blender.
Add a little bit more vegetable broth if the soup is too thick for your liking.
Taste and season with salt and pepper if necessary.