Roasted Sweet Potato & Carrot Soup

Here’s what you need:

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
Method

Heat oven to 220C/200C fan/ gas 7 and put the sweet potatoes and carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning. Roast the veg 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 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.

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. A little more seasoning and reheat until hot. 

There you have it, a tasty and healthy sweet potato and carrot soup. 

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