Name: Roasted sweet potato & carrot soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 500g sweet potatoes peeled and cut into chunks; 300g carrots peeled and cut into chunks; 3 tbsp olive oil; 2 onions finely chopped; 2 garlic cloves crushed; 1l vegetable stock; 100ml crème fraîche plus extra to serve

Ingredients

4 serv.

500g sweet potatoes peeled and cut into chunks
300g carrots peeled and cut into chunks
3 tbsp olive oil
2 onions finely chopped
2 garlic cloves crushed
1l vegetable stock
100ml crème fraîche plus extra to serve

Instructions

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1 Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
2 Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
3 Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
4 Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
5 Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
6 Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.