Week 24 - Sweet Potato and Carrot Soup

 To finish my blog off i decided to make something i made a few months back for my Food GCSE practical exam because i absolutely loved it and i haven't done a roasted dish yet so i thought it was good to add to my skills.


Ingredients500g 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 crème fraiche, plus extra to serve

Method
1. Heat oven to 220C/200C fan/ gas 7 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.

2. Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.

3. 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.

4. 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.


5. 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 crème fraiche, a little more seasoning and reheat until hot.

6. Serve in bowls topped with a swirl of crème fraiche and a good grinding of black pepper.





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