Roasted Sweet Potato, Carrot and Coriander Soup

It’s soup season and this roasted sweet potato, carrot and coriander soup is one of the best. This spiced soup will warm you up on a cold day and more than satisfy those taste buds. For those with dietary preferences it’s gluten-free, vegan and dairy-free (without the topping). The gorgeous plates are c/o my Mumma x



Serves 4

  • 700g sweet potato
  • 1 medium carrot
  • 1 brown onion, chopped finely
  • 2 cloves of garlic, crushed
  • 1 litre gluten-free vegetable stock
  • ½ cup dried red lentils
  • ½ teaspoon ground cumin
  • 1 teaspoon ground coriander seeds
  • ½ teaspoon ground turmeric
  • 4 tablespoons Greek yoghurt or reduced fat sour cream
  • A handful of fresh coriander to garnish
  • 1 -2 tablespoons of extra-virgin olive oil
  • Pinch of Himalayan rock salt
  • Pinch of pepper


  1. Preheat oven to 180 Degrees Celsius.
  2. Rinse then drain the lentils and set aside.
  3. Peel the carrot and sweet potato and chop into medium sized pieces. Place on an oven tray and drizzle with 1 tablespoon of the olive oil. Sprinkle with a pinch of salt and pepper and bake for 20-25 minutes until cooked through, and nicely browned.
  4. Heat the remaining oil in a large saucepan at medium to high heat, add the onion and garlic and saute until the onion is transparent and slightly browned.
  5. Add the vegetable stock, spices and lentils and bring to the boil.
  6. Reduce to a low heat and add the roasted sweet potato and carrot. Simmer uncovered for 10-15 minutes, or until the lentils have softened.
  7. Allow to cool slightly then use a stick blender to process until smooth. If the soup is too thick for your preference add a little water and re-blend until your ideal texture is achieved.
  8. Divide the soup evenly between four bowls and top with sour cream or yogurt and garnish with the fresh coriander.
  9. Enjoy x

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