Serves 4
Prep Time 15 mins
Duration 40 mins

Ingredients

• 450 gm sweet potatoes, peeled and sliced
• 250 gm carrots, peeled and chopped
• 4 tbsp olive oil
• Salt and freshly ground pepper
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 1.2 litre vegetable stock
• 100 gm crème fraîche

Method

1. Preheat the oven to Gas 7 or 210°C
2. Place the sweet potatoes and carrots in a large roasting tin. Drizzle the veggies with 2 tablespoons of olive oil and season to taste with salt and pepper.
3. Put the veggies in the preheated oven for 30 minutes.
4. Pour the remaining olive oil in a large saucepan and fry the onions on a medium heat for 4-5 minutes until soft.
5. Mix in the garlic and stir for a minute.
6. Then pour in the vegetable stock and simmer for 5 minutes and put aside.
7. When the roasted veggies are ready, cool for 10 minutes and transfer to saucepan.
8. Pop in a blender and whizz for 1-2 minutes until smooth.
9. Stir in half of the crème fraîche.
10. Reheat and serve in bowls, with swirls of the remaining crème fraîche.

Nutritional Value

(per serving)

Calories 370 kcal
Total Fat 27 gm
Saturated Fat 11 gm
Carbohydrates 36 gm
Fibre 7 gm
Protein 4 gm