Roasted Root Vegetable Winter Spiced Soup |
Favourites 36
Total Time: 1 Hour 10 Minutes
Serves 4


  • 750g of mixed squash and sweet potato in thick chunks/slice
  • 3 medium carrots in thick slices
  • 1 large white onion, chopped roughly
  • 2 cloves of minced garlic
  • 2 tsp of Billington’s Unrefined Golden Caster Sugar
  • ½ tsp of fried chilli flakes
  • 1 tsp of cumin seeds
  • 1 tsp of ground cinnamon
  • 1 ltr of good quality vegetable stock
  • ½ tsp of fried chilli flakes
  • Olive oil
  • Salt and pepper to taste


  1. Preheat your oven to 200°C (180°C fan) gas mark 6.
  2. Season the squash, sweet potato and carrots, add 1 tbsp vegetable oil and rub into the veg to completely cover it.
  3. Place in the oven and roast for 20 minutes.
  4. Meanwhile, gently sweat the onion in a large saucepan with a little olive oil for around 10 minutes, then add the garlic and cook for a further minute or so.
  5. Add the golden caster sugar to the onions and keep stirring so it does not catch, and caramelize the onions for a few mins more until deep golden brown and sweet.
  6. Lastly add the dried chilli flakes and cumin to the onions and cook for a min or so until the fragrance from the spices is released, and set aside when cooked.
  7. After 20 minutes, remove the roasting vegetables, toss the cinnamon through them and roast for a further 15 to 20 minutes on 220°C (200°C fan) gas mark 6 until softened.
  8. Add the stock and all the vegetables to your onion pan, bring to the boil and simmer for 10 minutes.
  9. Blend, season and add a little more boiling water if you prefer a thinner consistency, but this is delicious served thick with heaps of crusty bread or toasty croutons.
  10. Top with a little more toasted cumin seeds to finish and a dash of good olive oil.

Recipe courtesy of Billington's

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