"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Roasted Sweet Potato & Carrot Soup Recipe

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This recipe for Roasted Sweet Potato & Carrot Soup, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rachel Barton

Category:
Category:

Ingredients:  
Ingredients:  
500g sweet potatoes sweet potatoes, peeled and cut into chunks (about 1 pound or 3 medium whole)
300g carrots, peeled and cut into chunks (about 11 ounces or 4 carrots)
3 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
1 liter vegetable stock (about 1 quart)
100ml crème fraîche, plus extra to serve (about 1/2 cup)

Directions:
Directions:
Heat oven to 220C/(about 400 F) 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. Stir in the 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.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Recipe from Rachel (From her Hong Kong days, so measurements have to be adjusted.)

 

 

 

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