Roasted sweet potato and carrot soup

Roasted sweet potato and carrot soup is perfect for those cold rainy winter nights. Roasting the vegetables in the oven beforehand really adds a nice extra dimension to this soup.

Ingredients:

3 tbsp B-well canola olive oil 500g sweet potatoes, peeled and cut into chunks 300g carrots, peeled and cut into chunks 2 onions, finely chopped 1 garlic clove, crushed 1⁄2 teaspoon smoked paprika or normal paprika

1L vegetable stock 100 ml crème fraîche

Method:

1. Preheat oven to 220° C and transfer the sweet potatoes and carrots into a baking tray, drizzle over 2 tbsp B-well canola olive oil and season with salt and pepper.

2. Roast the veg in the oven for 25-30 mins.

3. In a large saucepan add 1 tbsp B-well canola olive oil and fry the onion over a medium-low heat for about 10 mins or until softened.

4. Add the garlic and paprika and stir for about 2 minuets before adding the stock. Simmer for 5-10 mins until the onions are very soft, then set aside.

5. 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.

6. Stir in the crème fraîche, a little more salt and pepper and reheat until hot. — with Marcia Borcherds, Desiree Appels, CuDesiree Appels and Taryn Appels.

#roasted #sweetpotato #carrot #soup