Sweet potato carrot soup with cheese croutons


Main Course

Cooking time: 30 min

4 Persons


  • 600 grams of sweet potatoes
  • 400 grams of carrots
  • 4 tablespoons of olive oil
  • 1 teaspoon cumin powder
  • 1 teaspoon onion powder
  • ½ bake-off ciabatta or more as needed
  • 50 grams of grated cheese
  • 800 ml vegetable stock
  • fresh parsley for garnish
  • Pepper and salt


  1. Preheat the oven to 220 degrees. Cover a baking tray with baking paper.
  2. Peel the sweet potatoes and cut them into cubes. Also cut the carrots into cubes.
  3. Mix 3 tablespoons of olive oil with the cumin powder and the onion powder. Season with salt and pepper and then mix the oil on the baking tray with the vegetables. Roast the vegetables in the preheated oven for 15-20 minutes.
  4. Cut the ciabatta into croutons and mix with the remaining olive oil and grated cheese.
  5. Remove the roasted vegetables from the oven and place in a saucepan. Pour any cooking juices into the pan as well. Then add 600 ml vegetable stock and bring to the boil. Let it boil briefly and then puree the soup. Do you think the soup is too thick? Then add some extra vegetable stock and puree some more. Season the soup with salt and pepper to taste.
  6. Place the croutons in the oven and bake for 5 – 10 minutes until the bread is cooked through and browned.
  7. Serve the sweet potato and carrot soup with the cheese croutons and garnish the soup with the fresh parsley.