Inspired by the $10 meal challenge taking over social media, we share a savvy sweet potato and carrot soup recipe that's almost too good to be true! 

 

Method

1. Preheat the oven to 200 fan forced. Meanwhile, put potatoes and carrots onto an oven tray, drizzle with olive oil and salt and pepper, roast for 30 minutes (or until soft and caramelised).

2. In the meantime, fry onions and olive oil in a deep saucepan for 7 minutes.

3. Add minced garlic, vegetable stock, and simmer for 5-10 mins

4. When vegetables have been cooked, transfer them into the saucepan and use a stick blender to blend until smooth. 

5. Stir in thickened cream and enjoy!  

 

Ingredients:  

• 2 x medium sweet potatoes  

• 4 x medium carrots  

• 1 x large onion  

• 2 tsp of minced garlic  

• 1L of vegetable stock  

• 100ml of thickened cream  

= $9.70* 

*Disclaimer: prices correct as at 30.06.2023. Prices are the average of major national supermarket retailers and are subject to change – contact individual retailers for further information. Prices shown are full unit price, not per serve.  

 

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This information has been provided by our Stockland retailers. All reasonable care has been taken to ensure that the information is correct at the time of the content going live. However, no warranty is given as to the accuracy of that information. The information may change from time to time without notice. Stocks are limited and only available while stocks last with individual retailers. Products may vary from location to location. Prices may also change without notice. Please contact our retailers for more information. 

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Ingredients

• 2 x medium sweet potatoes
• 4 x medium carrots
• 1 x large onion

• 2 tsp of minced garlic
• 1L of vegetable stock
• 100ml of thickened cream

3 for $30 meal challenge