Roasted Sweet Potato and Carrot Soup

4 standard portions

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Ingredients

• 2 pounds (900g) sweet potatoes (peeled and diced)
• 2 carrot (around 5 ounces/140g, peeled and diced)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• 1 yellow onion (peeled and diced)
• 2 cloves garlic (peeled and minced or crushed)
• 4 cups (1 liter) vegetable or chicken stock
• 1 cup (250ml) milk (whole or 2%)

Method

1. Preheat the oven to 400°F/200°C.
2. In a roasting pan or a sheet pan, toss the sweet potatoes and carrots with olive oil, ground cumin, salt, and pepper. Roast for 20 minutes or until fork-tender.
3. In a large dutch oven over medium-high heat, heat olive oil and cook the onion until soft and translucent. Add the garlic, and cook for 30 seconds.
4. Add vegetable stock, roasted vegetables, and simmer over medium-low heat for 5 minutes. Remove from heat.
5. Using an immersion blender or a high powered blender, blend the vegetables until the soup is smooth. Stir in milk, and taste the soup to adjust the seasonings if needed.
6. Serve warm with toasted bread, garlic bread, or homemade croutons.