Sweet Potato – Carrot Soup
Sweet Potato – Carrot Soup
- 3 sweet potatoes
- 4 Carrots
- 3 tbsp olive oil
- 1 onion (finely chopped)
- 2 garlic cloves (crushed)
- 1 L vegetable stock
- Heat oven to 420 F
- Peal carrots and potatoes and cut into chunks
- Put the sweet potatoes and carrots into a large roasting tin, drizzled with 2 tbsp olive oil and seasoning
- Roast the veggies for 25-30 mins, until tender
- Chop mince your onion and garlic
- Once the roasted veggies are done, transfer to a saucepan
- Add onion, garlic and vegetable stock
- Use a hand blender to process until smooth
- Cook for 5 minutes until hot and smooth
- Serve with some bread
You can freeze leftovers and warm up whenever you are in the mood.