Smooth and tasty, this vegetarian soup is perfect for main course or starter. Two of your five a day and ready in 40 minutes.

Ingredients:

• 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
• 1 litre vegetable stock
• 100ml crème fraîche plus extra to serve

Step by step:

Step 1.

Heat your oven to 220C/200C fan/ gas 7 and put the sweet potatoes and carrots into a large roasting tin. Drizzle with 2 tbsp olive oil and season well.

Step 2.

Roast the vegetables in the oven for 25-30 mins until caramelised and tender.

Step 3.

Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry the 2 finely chopped onions over a medium-low heat for about 10 mins until softened.

Step 4.

Add the 2 crushed garlic cloves and stir for 1 min before adding the 1 litre of vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.

Step 5.

Once the roasted vegetables are done, leave to cool a little, then transfer them to the saucepan and use a stick blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.

Step 6.

Serve in warmed bowls topped with a swirl of crème fraîche and a good grinding of black pepper or sunflower seeds .

Variation:

• Carrot & Parsnip with ground coriander and dressed with chopped fresh coriander .