Roasted Sweet Potato & Carrot Soup | Slimming World | Sugar Pink Food

Roasted Sweet Potato & Carrot Soup | Slimming World




Roasted Sweet Potato & Carrot Soup slimming world recipe

Scroll down for full recipe and instructions

This is a really delicious and super easy recipe, perfect for autumn. I roasted all the veg to get loads of flavour and then blended until smooth.

I love the colder weather, as it's the perfect excuse to make some soup!

Sweet potato carrot soup

sweet potato carrot soup

Extra Easy Syn Value- Syn Free

Healthy Extras- None


Thinking of trying out this recipe? If you do, I would love to see a picture of your creation! @SugarPinkFood on Twitter, @sugarpinkfood_sw on instagram or Sugar Pink Food: Slimming World Recipes on Facebook!


Did you know that I have a weight loss support group on Facebook!? It's a place to share meal ideas, meal plans, food pictures, success stories, and generally support each other on our weight loss journeys!


Check out some of my other recipes

Sweet Potato & Carrot Soup










Thinking of trying out this recipe? If you do, I would love to see a picture of your creation! @SugarPinkFood on Twitter, @sugarpinkfood_sw on instagram or Sugar Pink Food: Slimming World Recipes on Facebook!

All meals should be served with Speed Food, at least 1/3 of your plate to be precise!


What is speed food? Check out my comprehensive list of speed foods here, as well as suggestions for how to incorporate more into your diet.

Recipe
You will need-

100ml fat free fromage frais, plus extra to serve
500g sweet potatoes, peeled and cut into chunks
300g carrots, peeled and cut into chunks
Salt and pepper 
2 onions, finely chopped
2 garlic cloves, crushed
1l vegetable stock

Method-

Heat oven to 220C/200C fan/ gas 7.

Add the sweet potatoes, carrots and garlic cloves into a a large roasting tin. Leave the garlic cloves in their skins, as roasting them will turn them golden and butter soft.

Spray veg with low calorie cooking spray   and roast the veg in the oven for 30 mins.

Meanwhile, in a large deep saucepan fry the onion over a medium-low heat for about 10 mins until softened. Add the stock and simmer for 5-10 mins until the onions are soft.

Once the roasted veg is done, remove from  the oven and leave to cool.  Pull out the garlic cloves and squeeze out the garlic paste, discarding the skins. Add the veg to a saucepan with the stock and use a hand blender to blitz until smooth. 

Add salt, pepper and stir through the fromage frais until smooth. Add more stock the thin down if needed.

Notes- 

Syn calculations are all carried out as a paying Slimming World member. I am not a consultant!  It is always recommended to check syn values yourself. 

All images and content on Sugar Pink Food is copyright protected. If you wish to share this recipe, then please do so by using the share options provided. 

Do not screenshot or post recipe or content in full 

L x

Related Posts Plugin for WordPress, Blogger...