Roasted sweet potato & carrot soup

2 of 5-a-day autumn easy soup fibre quick quick soup roasted veg soup root veg soup sweet potato soup

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Ingredients

500g sweet potatoes, peeled and cut into chunks

300g carrots, peeled and cut into chunks

3 tbsp olive oil

2 onions, finely chopped

2 garlic cloves, crushed

1l vegetable stock

100ml crème fraîche, plus extra to serve

Method

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.

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

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.

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.

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.

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