500g sweet potatoes , peeled and cut into chunks
300g carrots , peeled and cut into chunks
3 tbsp olive oil
2 onions , finely chopped
2 garlic cloves, crushed
1l vegetable stock
100ml cream plus extra to serve
Heat oven to 220C and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning. Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened. Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside. Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml cream, a little more seasoning and reheat until hot.
Serve in bowls topped with a swirl of cream and a good grinding of black pepper.