Roasted Sweet Potato Soup

Warm up with this exclusive Sweet Potato Soup recipe by James Brooks, a comforting and nutritious choice that’s easy to prepare using your Morphy Richards Soup Maker! This soup maker recipe uses the natural sweetness of sweet potatoes creating a velvety smooth, and hearty dish that’s perfect for any season. Whether you're looking for a simple weeknight dinner or a nutritious meal option, this sweet potato soup will delight your taste buds.

Prep time: 10 minutes
Cooking time: 1 hour Mins
Serves: 4 people


  • 500g Sweet Potatoes, halved
  • 300g Carrots, peeled
  • 3 tbsp Olive Oil
  • 2 Onions, halved
  • 1 Full Head of Garlic
  • 0.5 litre Vegetable Stock
  • 100ml Full-Fat Coconut Milk
  • 2 tbsp Apple Cider Vinegar
  • Salt and Pepper to taste


Step 1: Place the halved sweet potatoes, peeled carrots, and halved onions into a large roasting tin.

Step 2: Cut the top off the head of garlic to expose the cloves and add this to the tin.

Step 3: Drizzle the vegetables and garlic with 2 tablespoons of olive oil.

Step 4: Season generously with salt and pepper.

Step 5: Cover the roasting tin with foil.

Step 6: Roast the sweet potatoes, carrots, onions, and garlic in the preheated oven for 20-25 minutes or until they are caramelized and tender. Depending on their size and cut, they may need less time to fully cook.

Step 7: Once the vegetables are roasted, remove them from the oven and allow them to cool slightly.

Step 8: Scoop the sweet potato flesh out of the skins and add it to your Morphy Richards Classic Soup Maker along with the roasted carrots, onions, and squeezed garlic cloves.

Step 9: Add 0.5 litre (2.1 cups) of vegetable Stock and 2 tablespoons of apple cider vinegar to the soup maker.

Step 10: Stir in the coconut milk

Step 11: Set to ‘smooth’

Step 12: Serve the soup in bowls, topped with a swirl of coconut milk.


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