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Roasted Sweet Potato and Carrot Soup

Here is an amazingly flavorful soup created relatively quickly with just a few ingredients. We’ve had a steady supply stocked up in the fridge since discovering this recipe a few months back — it’s that simple to make and a boon to have on hand for a quick lunchtime mugful or a cosy suppertime bowlful. Its deep, rich flavor belies the fact that there is no meat (or meat-based broth) included: the roasting brings the heartiness to this satisfying soup.

Roasted Sweet Potato and Carrot Soup

18 oz. sweet potatoes, peeled and cut into chunks
10 oz. carrots, peeled and cut into chunks
3 tbs. olive oil
2 onions, finely chopped
2 garlic cloves, minced
4-5 cups vegetable stock
½ cup crème fraîche, plus more to serve

Heat the oven to 425°F.

Put the sweet potato and carrot chunks into a large roasting tin, drizzle with 2 tbs. of the olive oil, scatter over plenty of salt and freshly ground black pepper, then toss all together before roasting for 25-30 minutes or until caramelized and tender.

Meanwhile, put the remaining 1 tbs. olive oil in a large deep saucepan and fry the onion over a medium-low heat for about 10 minutes until softened. Add the garlic and stir for 1 minute before adding the stock. Simmer for 5-10 minutes 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. Stir in the crème fraîche and a little more seasoning, then reheat until hot. Serve topped with a swirl of crème fraîche and a good grinding of black pepper.

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