Sweet Potato & Carrot Soup

A few nights ago I decided to have some of our lovely friends over for a braai. Cape Town weather did not co-operate so I had to switch plans quickly to suit the sudden cold front. I opted to go with soup. Tom didn’t think there’d be enough to fill everyone up so I quadrupled this recipe and we now have enough soup to last the whole of winter! That’s fine though because it’s utterly delicious, very satisfying and reasonably healthy too.

I used this recipe from the BBC, which is super simple and really tasty. I finished it off with pesto, garlic croutons and feta on top, along with the creme fraiche – not to mention delicious crispy bread courtesy of Claire.

  • 500g sweet potatoes, peeled and cut into chunks
  • 300g carrots, peeled and cut into chunks
  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 1l vegetable stock
  • 100ml crème fraîche, plus extra to serve
  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 veg in the oven for 25-30 mins or until caramelised and tender.
  2. 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.
  3. 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.

The pic is from Pinterest because I was too lazy to take photos xx

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One thought on “Sweet Potato & Carrot Soup

  1. I can confirm that this recipe is absolutely AMAZING! Could do with some tonight! Thanks for the Wednesday spoils last week Sam ♡

    Like

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