Ingredients:
- 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
- 1 litre vegetable stock
- plain yoghurt to serve
Method:
- Heat oven to 220C and put the sweet potatoes and carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning. Roast the veg in the oven for 25-30 mins or until caramelised and tender
- Place 1 tbsp olive oil in a large deep saucepan and fry the onion over a medium-low heat for about 10 mins until softened.
- Add the garlic and stir for 1 min before adding the stock.
- Simmer for 5-10 mins until the onions are very soft, then set aside.
- Once the roasted veg is done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in the yoghurt, a little more seasoning and reheat until hot.
- Serve topped with a swirl of yoghurt and black pepper (optional)
