Sweet Potato & Carrot Soup

Serves 

4

Calories 

419 per portion

Ingredients

500g sweet potatoes, peeled and cut into chunks

300g carrots, peeled and cut into chunks

2 onions, finely chopped

2 garlic cloves, crushed

1l vegetable stock

100ml crème fraîche, plus extra to serve

How To

Heat oven to 220C/200C fan/ gas 7 and put the sweet potatoes and carrots into a large roasting tin and season with salt and pepper.

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

Meanwhile, fry the onions over a medium-low heat for about 10 mins until softened.

Add the crushed garlic cloves and stir for 1 min before adding the vegetable stock. Simmer for 5-10 mins until the onions are very soft, set aside then.

Once the vegetables are roasted, transfer to the saucepan and use a hand blender to process until smooth.

Stir in the crème fraîche, a little more seasoning and reheat until hot.

Serve in bowls and enjoy

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