Roasted Sweet Potato & Carrot Soup



500g sweet potatoes, peeled and cut into chunks
300g carrots, peeled and diced
3 tbsp. olive oil
2 onions finely chopped
2 garlic cloves, crushed
1-liter vegetable stock*
100ml crème fraîche, plus extra to serve
Use gluten-free if required*


1. Preheat your oven to 200°C (fan 180°C/gas mark 6) and put the sweet potatoes and carrots into a large roasting tin, drizzle with 2 tbsp. olive oil and plenty of seasoning. Roast the veg in the oven for 25-30 mins or until tender.
2. Meanwhile, put the remaining 1 tbsp. olive oil in a large deep saucepan and fry the onion over a medium-low heat for about 10 mins until softened. Add the garlic and stir for 1 min before adding the stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
3. Once the roasted veg is done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth.
4. Stir in the crème fraîche, a little more seasoning and reheat until hot.
5. Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.