Roasted sweet potato & carrot soup

Method

• step 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.

• step 2

  Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.

• step 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.

• step 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.

• step 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.

• step 6

  Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.