Easy Gluten-Free & Dairy-Free Carrot & Sweet Potato Soup
Recipe type: Lunch
Cuisine: Easy British
Prep time: 
Cooking time: 
Total time: 
Serves: Serves 6
This recipe is super simple!
  • 1 onion, quartered
  • 1kg carrots, peeled and chopped into large pieces
  • 750g sweet potatoes, peeled and chopped into large pieces
  • 4 tbsp olive oil
  • 1 large tbsp miso paste
  • sea salt and freshly ground black pepper
  • almond milk
  • 2 handfuls pumpkin seeds
  • 2 large handfuls coriander leaves
  1. Preheat the oven to 180°C/350°F/Gas 4. Put the vegetables on to a baking tray and drizzle over the oil. Roast for 30 mins and remove from the oven.
  2. Put the roasted ingredients into a blender or food processor and pour in 125ml boiling water. Add the miso paste and blend until smooth. Season with salt and pepper and add a little more water if you'd like the soup less thick.
  3. Serve hot with a little almond milk poured in and pumpkin seeds, and coriander leaves scattered over.
Recipe by Grace Cheetham at https://www.gracecheetham.com/easy-gluten-free-dairy-free-carrot-sweet-potato-soup