Garlic lovers rejoice! This soup is an amazing blend of flavours – big on that balanced savoury taste. Very easy to make, super nutritious, and if you want to keep it vegan and low calorie you can!

This recipe serves about 8, ratio quantities up or down to adjust the number of serves you would like to make.

Ingredients

• 2kg Golden Sweet Potato – washed, peeled and chopped into chunks
• 1 kg Carrots – washed, peeled and chopped into chunks
• 4 medium brown onions – diced
• 1/2 head of garlic (that’s about 8 large cloves… I used purple garlic just to make the intensity of the garlic flavor even stronger) – crushed
• 1 L good quality vegetable stock
• olive oil
• salt and pepper for seasoning
• creme fraiche (added as you serve)

Method

• Preheat oven to 200 degrees (fan)
• Coat the chunks of sweet potato and carrot in olive oil and place onto a baking tray….. season with salt and pepper….. bake for about 25 mins.
• Vegetables should be tender…. if not keep on roasting. Once they are cooked, set aside so they can cool slightly.
• While the vegetables are roasting, put 1 tbsp of olive oil in a pan with the diced onion, cook on medium heat until the onion is cooked through (has changed colour)… this takes about 10 mins.
• Add the crushed garlic to the onion and fry for 1 minute.
• Pour the vegetable stock into the pan with the onion and garlic and simmer for 10 minutes.
• Transfer the roasted sweet potato and carrot into the pan with the stock mixture and puree using a stick blender.
• Note that this recipe makes a thick soup. if you like it more liquid you can add more stock.
• Season with salt and pepper to taste.
• Serve with a dollop of creme fraiche. (optional)