Sweet potato soup

Ingredients

serves 4

•3 large sweet potatoes, chopped
•3 medium carrots, chopped
•3 tbsp olive oil
•1 onion, finely chopped
•2 garlic cloves, minced
•1L vegetable stock
•¼ tsp sea salt, to taste
•Ground black pepper, to taste
•100ml oat or soya cream (optional; alternatively, use less stock for a creamy texture)

Cooking mode

1. Preheat the oven to 200°C. Place the sweet potatoes and carrots in a large roasting tin, drizzle with 2 tbsp oil and season. Roast in the oven for 25–30 minutes or until tender.
2. Meanwhile, add the remaining 1 tbsp oil to a large saucepan and fry the onion over a medium-low heat for about 10 minutes until softened. Add the garlic and cook for 1 more minute.
3. Add the roasted veggies to the pan. Add the stock and simmer for 5 minutes.
4. Use a hand blender to process until smooth. Stir in the cream if using, season to taste and reheat. Serve topped with ground black pepper.

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