Roasted Sweet Potato & Carrot Soup Recipe
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Category: |
Category: |
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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)
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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. |
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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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