Serves 4


  • 500g of peeled, diced sweet potato
  • 300g of peeled, diced carrots
  • Salt & pepper
  • Olive oil
  • 2 peeled and Diced onions
  • 2 cloves of garlic, peeled and crushed
  • 1L vegetable stock
  • Sour cream & cracked pepper to serve


  1. Roast sweet potato & carrot together for 25-30 minutes at 180°C with a drizzle of olive oil and salt & pepper to taste.
  2. Heat some olive oil in a large pot and fry onions until soft.
  3. Add crushed garlic to the pot, and cook until aromatic.
  4. Add vegetable stock and bring to the boil. Simmer for 5 minutes.
  5. Add roasted vegetables to the pot and blend with stick mixer until smooth.
  6. Serve into bowls with a dollop of sour cream and a sprinkle of cracked black pepper.