A warm, creamy soup full of sweet potato & carrot.

We’d love to know what you think of our recipe! Leave us a review below.

• 400g sweet potato, peeled and diced
• 300g carrots, peeled and chopped
• 3 cloves of garlic
• 3 Tbsp olive oil
• 1 onion, finely chopped
• 1 tsp cumin
• 1 tsp ground ginger
• 2 x Rafferty’s Garden Sweet Potato, Carrot & Apple
• 1 litre reduced salt vegetable or chicken stock

Serving tip: Stir through natural yoghurt for a creamier consistency and a dairy boost.

Storage tip: Store in the refrigerator once cool and use within 48 hours or freeze and use within 3 months.

Step 1

Preheat the oven to 200°C.

Step 2

Place the sweet potato and carrots on a roasting tin, leaving the garlic cloves whole and drizzle with two Tbsp olive oil. Roast for about 35–40 minutes until vegetables are soft.

Step 3

While vegetables are roasting, heat one tablespoon of oil in a large saucepan over a medium heat. Add the onion, cumin and ginger and sauté for a few minutes until the onion is translucent.

Step 4

Add the Rafferty’s Garden Sweet Potato, Carrot & Apple pouches and pour in the stock. Take the vegetables out of the oven and add to the saucepan. Make sure to squeeze the garlic cloves out of their skins and discard the skin. Let it simmer for about 10 minutes.

Step 5

Remove from the heat and blend well. Check temperature before serving.