Roasted sweet potato & carrot soup

• sweet potatoes↗500g g

  peeled and cut into chunks

• carrots↗300g g

  peeled and cut into chunks

• olive oil↗3 tbsp tbsp
• onions↗2

  finely chopped

• garlic cloves↗2

  crushed

• vegetable stock↗1l l
• crème fraîche↗100ml ml

  plus extra to serve

Step-by-step instructions

1. 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.

2. 2

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

3. 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.

4. 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.

5. 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.

6. 6

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