Sweet Potato & Carrot Soup

Sweet Potato & Carrot Soup

If you don’t have access to an oven in the garden you can make this at home and then reheat on a camping stove. (remember your home kitchen needs to have been checked by environmental health first)

Adapted from a BBC good food recipe.

Vegetarian / Vegan Recipe


  • Heat oven to 220C/200C fan/ gas 7 and put chunked sweet potatoes and chunked carrots into a large roasting tin (or 2!), and drizzle with 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 finely chopped onions and garlic over a medium-low heat for about 10 mins until softened.
  • Add roasted veg to pan and cover with vegetable stock
  • Bring to the boil and then blitz with a hand blender

Stir in crème fraîche if using (leave out for a vegan soup), a little more seasoning and reheat until hot

Recipe Details

Preparation Time 20 Minutes
Cooking Time 60 Minutes
Serves 8 People


  • 5kg sweet potatoes, peeled and cut into chunks
  • 900g carrots, peeled and cut into chunks
  • 9 tbsp olive oil
  • 6 onions, finely chopped
  • 6 garlic cloves, crushed
  • 2-3l vegetable stock
  • 300ml crème fraîche, plus extra to serve

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