Roasted sweet potato & carrot soup

• Vegetarian
• Gluten free

• Produce

  • 300 g Carrots
  • 2 Garlic cloves
  • 2 Onions
  • 500 g Sweet potatoes

• Canned Goods

  • 1 liter Vegetable stock

• Oils & Vinegars

  • 3 tbsp Olive oil olive oil ol-iv oyl probably the most widely-used oil in cooking

• Dairy

  • 100 ml Creme fraiche

Found on bbcgoodfood.com

Description

Ingredients

• 500g sweet potatoes, peeled and cut into chunks Sweet potato sweet po-tate-toeSweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
• 300g carrots, peeled and cut into chunks Carrot ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
• 3 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. Its…
• 2 onions, finely chopped Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
• 2 garlic cloves, crushed
• 1l vegetable stock
• 100ml crème fraîche, plus extra to serve

Directions

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

Nutrition