[NEW] 💥 Sweet potato and carrot soup
Funny enough, I made this on a cold evening in the summer of 2025! Yes, you guessed it right - I somehow wasn’t in Cyprus, but in chilly London. Despite the exceptionally sunny summer overall, the end of August brought a couple of colder days. So, channelling my inner Britishness, a soup felt like the inevitable choice. What I love about this recipe is its simplicity and rich flavours. And, as I tend to do, I had to top it off with an unusual ingredient (yep, butter beans for extra richness and protein!).
Servings 2 Prep time 10 mins Cooking time 15 mins
Ingredients
- 2 medium sweet potatoes
- 3 carrots
- 3 tbsp maple syrup
- 3 tbsp Oryx Desert Salt
- Salt and pepper
- Olive oil
- 400 ml oat milk
- 100–200 ml water (to adjust consistency)
- 1 tbsp butter beans, drained and rinsed (from that popular brand)
- 1 tbsp of your favourite grated cheese
Croutons
- 2 slices of your favourite sourdough bread
- 2 sprigs of rosemary
- Salt
- Olive oil
Directions
Cooking
- Peel and chop the sweet potatoes and carrots into roughly even chunks. They don't have to be perfect - just keep them similar in size so they cook at the same pace.
- Preheat your oven to 200°C (395°F).
- Toss the sweet potatoes and carrots with a generous drizzle of olive oil, a pinch of salt and pepper, and spread them out on a baking tray.
- Roast for 15 minutes, giving them a quick turn halfway through, until soft and lightly caramelised at the edges.
- Pull the tray out, drizzle over the maple syrup, and return to the oven for another 3–5 minutes. You should be looking for glossy, golden veg with just a hint of stickiness.
Build the soup
- Transfer everything to a saucepan. Add 400 ml oat milk and bring to a gentle simmer - keep it low and calm, no aggressive boiling.
- Bring to a gentle simmer and let it bubble away for 5 minutes so the flavours get properly acquainted.
- Take the pan off the heat and blend until silky. Adjust the thickness with a splash more water if needed.
- Season to taste with pepper and a small pinch of the Oryx Desert Salt - go easy, it’s punchy!
Croutons
- Tear the sourdough into rough chunks. Toss with olive oil, a pinch of salt, and finely chopped rosemary.
- Fry in a pan over medium heat (or bake at 180°C / 355°C) until crispy and golden on all sides. Try not to snack on too many before they make it to the soup. Try.
Serve
- Ladle the soup into bowls, scatter over the rosemary croutons, and add a final pinch of desert salt on top if you’re feeling dramatic. Oh and of course add the butter beans and cheese.