Roasted Sweet Potato & Carrot Soup.
Author: 
Recipe type: Soup
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Roasted Sweet Potato & Carrot Soup is a brilliant warming soup, and with the addition of fresh grated ginger and turmeric it is not only comforting on a dark, dank day but also very good for you. Full of vitamins. Roasting the vegetables really brings something extra to the taste. And it freezes well.
Ingredients
  • 500g sweet potatoes, peeled and cut into even-sized chunks
  • 300g carrots, peeled and cut into even-sized chunks
  • 3 tbsp olive oil
  • 2 big onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 litre good low-salt vegetable stock
  • 2 tsp fresh ginger, peeled and grated roughly
  • 2tsp turmeric powder
  • Freshly ground spicy black pepper
  • Salt
  • 100ml creme fraiche, plus extra to swirl on top
  • Fresh chives, chopped finely to serve
Method
  1. Heat oven to 220C/200C fan/Gas 7 and put the sweet potatoes and carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning. Roast the vegetables in the oven for 25-30 mins, turning over once or twice, until caramelised and tender.
  2. Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry the onions over a medium-low heat for about 10 mins until gently softened.
  3. Add the crushed garlic and stir for 1 minute, and set aside.
  4. Once the roasted vegetables are tender, leave to cool for a few minutes then add these to the onions and garlic in the large saucepan. Add the grated ginger and the turmeric and stir gently and cook for a couple of minutes.
  5. Next add the vegetable stock, stir gently and bring to the boil. Reduce the heat and simmer for about 15 minutes until the vegetables are soft. Check the carrots as they take a bit longer that the soft sweet potato chunks.
  6. When happy with the tenderness of the vegetables, season well, and allow to cool.
  7. Blitz in a liquidiser carefully, or with a stick blender. The mixture may be quite thick, and may need thinning down when heating up before eating.
  8. When ready to eat, reheat gently, adding the creme fraiche and more seasoning if needed. Put in bowls, swirl a dollop of creme fraiche in the middle, and add sprinkling of chives. Enjoy.
  9. This soup will also freeze well.
Recipe by www.sharingourfoodadventures.com at https://sharingourfoodadventures.com/roasted-sweet-potato-carrot-soup/