Soup Of The Week N.19 | Roasted Sweet Potato & Carrot.. Thick & Delicious

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk reduces calories while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Preheat the oven to 200°C (gas mark 7).

Peel the sweet potatoes and carrots.

Cut the sweet potatoes into quarters and the carrots in half, then quarter them for chunky pieces.

Place the chopped vegetables into a baking tray.

Add 2 tablespoons of oil to the vegetables and mix to coat them evenly.

Season the vegetables with salt and plenty of cracked black pepper.

Roast the vegetables in the oven for 25 to 30 minutes.

While the vegetables are roasting, finely chop the onions and prepare the garlic by crushing it.

Heat some oil in a large saucepan over medium heat.

Add the chopped onions to the pan and fry for about 10 minutes until they are soft and browned.

Add the crushed garlic to the onions and cook for an additional 2 minutes.

Remove the roasted vegetables from the oven and check for doneness; they should be soft, especially the sweet potatoes.

Add 1 liter of vegetable stock to the saucepan and let it simmer for 5 to 10 minutes.

Once simmered, add the roasted vegetables to the stock.

Use a hand blender to blend the soup until smooth, ensuring to blend from the bottom up.

Add 100 ml of creme fresh to the blended soup and stir it in.

Adjust seasoning with more salt and pepper if needed.

Serve the soup with a dollop of creme fresh on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens