Baked Swede and Carrot Soup

Usually I make vegetable soups by boiling the vegetables in a broth and blending, which usually works fine. This method is completely different in that I had swede in the refrigerator, carrots and a single potato…so I thought about roasting them and then turning it into a soup. Roasting develops the sweet flavours and makes any vegetable tastier, so it definitely works when making soups.

I have to be honest, not all the roasted potato pieces made it into the soup (some I did eat on their own) but what the potato does is thicken the soup and give it a richness that may otherwise be missing. This kind of soup can also be made with other root vegetables, such as parsnips, turnips or anything else you may have lying around.

This soup is delicious and tastier and a little sweeter than if the vegetables had been boiled in a broth. It doesn’t need much else other than seasoning and for presentation purposes, some chopped parsley as a garnish.

Baked Swede and Carrot Soup
Yield: 4 Servings
Difficulty: Easy
Prep time:
Cooking time:


Easy soup recipe with baked swede, carrots, potatoes, shallots and vegetable broth. Vegan comfort food perfect for a midweek dinner.



  • 300 g carrots (4-5 medium)
  • 250 g potato (1 medium)
  • 400 g swede (rutabaga)
  • 4-5 shallots
  • 3 tbsp olive oil
  • large pinch of salt
  • 1 litre vegetable broth
  • 10½ oz carrots (4-5 medium)
  • 9 oz potato (1 medium)
  • 14 oz swede (rutabaga)
  • 4-5 shallots
  • 3 tbsp olive oil
  • large pinch of salt
  • 4 cups vegetable broth


  1. Peel and dice the potato and the swede and dice into chunk size pieces.
  2. Place the carrots, washed, dried, but unpeeled on the baking tray (whole or diced).
  3. Peel the shallots and place on the baking tray whole.
  4. Season with a large pinch of olive oil and drizzle with olive oil until all vegetables are evenly covered.
  5. Bake in a pre-heated oven at 180°C (355°F) for 45 minutes, turning the vegetables over half way through.
    swede carrot soup roasted vegetables
  6. Blend the vegetables with the vegetable stock, and season to taste.


Use any other root vegetables you may have; turnip, parsnip, sweet potato…get creative!

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