Date: January 2021
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.