Sweet potato soup

Ingredients

serves 4

• 3 large sweet potatoes, peeled and cut into chunks
• 3 medium carrots, peeled and cut into chunks
• 3 tbsp vegetable oil
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1L vegetable stock
• 100ml oat cream (optional - alternatively, use less stock for a creamy texture)

Directions

1. Preheat the oven to 200°C. Place the sweet potatoes and carrots on a large roasting tin, drizzled with 2 tbsp oil and season. Roast in the oven for 25-30 mins or until tender.
2. Meanwhile, add the remaining 1 tbsp oil to a large saucepan and fry the onion over a medium-low heat, for about 10 mins until softened. Add the garlic and stir for 1 min.
3. Once the vegetables are roasted, leave to cool a little, then transfer to the saucepan. Add the stock and simmer for 5 mins.
4. Use a hand blender to process until smooth. Stir in the cream if using, a little more seasoning and reheat. Serve in bowls topped with black pepper.