Roasted Sweet Potato and Carrot soup

Date: January 2021

Roasted Sweet Potato  and Carrot soup

Ingredients

  • 250g sweet potatoes, cut into chunks
  • 150g carrots, peeled and cut into chunks
  • 3 tbsp olive oil
  • 2 medium onions, finely chopped
  • 2 cloves garlic
  • Pinch of chilli flakes, optional
  • 500l vegetable
  • 50ml crème fraiche plus extra to serve

 


Method

Heat the oven to 220c/fan 200c/gas 7

Put the sweet potatoes and carrots into a large roasting tin and drizzle with 2 tbsp of the olive oil and plenty of salt and pepper.

Roast for 30-40 mins until golden brown and caramelised. (Little scorched bits on the edges will give the soup more flavour).

Meanwhile put the remaining oil in a saucepan and fry the onions over a lowish heat for about 25 minutes until they go soft and slightly caramelised as well, Add the garlic and chilli flakes and cook out for 1 minute then add the stock. Simmer for 5 minutes.

Once the roasted vegetables are done carefully transfer to the saucepan and use a hand blender to process until smooth. Stir in the crème fraiche and add more salt and pepper to taste.

Serve in bowls topped with a swirl of crème fraiche and a really good grinding of black pepper. This soup also freezes well.

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