This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it’s two of your five-a-day
Prep:15 mins
Serves 4
500g sweet potatoes, peeled and cut into chunks300g carrots, peeled and cut into chunks3 tbsp olive oil2 onions, finely chopped2 garlic cloves, crushed1l vegetable stock100ml crème fraîche, plus extra to serve
STEP 1Heat 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 2Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.STEP 3Meanwhile, 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 4Add 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 5Once 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 6Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.
