Roasted sweet potato & carrot soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g sweet potatoespeeled and cut into chunks
- 300g carrotspeeled and cut into chunks
- 3 tbsp olive oil
- 2 onionsfinely chopped
- 2 garlic clovescrushed
- 1l vegetable stock
- 100ml crème fraîcheplus extra to serve
Nutrition: per serving
- kcal419
- fat19g
- saturates8g
- carbs45g
- sugars27g
- fibre10g
- protein11g
- salt0.9g
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.
