Sweet Potato and Carrot Soup

Sweet Potatoes are one of my favourite foods not only because they are delicious but also because they are super healthy and versatile. This time I decided to make a sweet potato soup - something I had never made before and I was really happy as it turned out amazing!

I decided to make this soup without cooking the sweet potatoes first but really preferred the roasted sweet potato version (you will find the recipe below). This soup is already super healthy but you can make it even healthier by not adding the crème fraiche and even substituting it with some ginger.

Hope you like it :)

Prep Time: 5 Minutes

Cook Time: 40 Minutes

Ingredients for 4 people:

• Sweet Potatoes - 500 g

• Carrots - 300 g

• White Onions - 2

• Garlic Clove - 1

• Vegetable Stock - 1L

• Olive Oil - 3 Tbs

• Salt & Pepper

• Crème Fraiche - 100 mL

Optionals:

• Crème Fraiche - to serve

• Microgreens

Preparation:

1. We will start making this recipe by roasting the sweet potatoes. Heat the oven to 200°C fan. Cut the sweet potatoes and carrots into chunks and place them on a baking tray. Drizzle some olive oil, salt and pepper and place them in the oven.

2. Roast for 30 minutes.

3. In a pan, fry the onions for about 5 minutes, then add the crushed garlic and 1L of vegetable stock. Let it cook at medium heat for 10 minutes.

4. Take the vegetables out of the oven and put them in the pan with the vegetable broth and mix with a hand blender.

5. Add the crème fraiche, some more salt and pepper and mix.

6. If your soup is too liquid let it cook for another 5 minutes, if not you can serve it already :)

7. Add some crème fraiche or microgreens and serve.