sweet potatoes, peeled and cut into chunks Sweet potato sweet po-tate-toe Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
carrots, peeled and cut into chunks Carrot ka-rot The carrot, with its distinctive bright orange colour, is one of the most versatile root…
olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
finely chopped Onion un-yun Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
crème fraîche, plus extra to serveHeat 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.
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.
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 method I use to make this Roast SweetPotato and Red Pepper Soup has become one of my favourite ways of making a quick and tasty soup, perfect when you want something that can be prepared with the minimum of fuss
1350g of chopped sweetpotato. 1Add the parsnip, sweetpotato, onion and garlic to a bowl, spray with spray oil, then add the paprika, cumin, chilli powder and cayenne and toss to coat. 1When vegetables are almost ready you can make the soup. 1Heat the stock and then add to a blender along with the roasted vegetables (or you can use an immersion stick blender)
It was then I knew that I would be making soup with the sweetpotato I had at home. I wanted to keep the veg nice and chunky, so blended the sweetpotato with the stock first and then transferred it back to the saucepan with the vegetables
I've been all about pistachios this week and whilst roasting some tomatoes to make bruschetta with my pistachio pesto I had a glut of roast tomatoes left over and also some baked sweetpotato so decided to make soup
1 large sweetpotato, peeled and chopped (or can use butternut squash). 11 large carrot, finely chopped. 11 large sweetpotato, peeled and chopped. 11 large carrots, finely chopped. 1Add carrots, red pepper, cumin, coriander, paprika and pinch of cayenne and stir well to coat. 1Add the stock and sweetpotato. 1Roughly blend the soup with a stick blender, (you don’t want to over blend, as the soup is delicious with some chunks of vegetables). 1Add in the stock and sweetpotato