Ingredients
1 lb (500g) sweet potatoes, peeled and halved
10 ½ oz (300g) carrots, peeled and cut into chunks
2 red bell peppers
1 - 2 onions, peeled and halved
1 whole garlic bulb, top sliced off to expose cloves
3 tbsp olive oil
2 cups (1/2 liter) vegetable stock, plus more if needed
3 ⅓ fl oz (100ml) oat cream or coconut milk, plus extra for serving
Salt and pepper to taste
Fresh parsley and red chili flakes for garnish
Directions
Step 1
Preheat the oven to 425°F (220°C) / 400°F (200°C fan) / gas mark 7. Place the halved sweet potatoes, carrots, bell peppers, halved onions, and the whole garlic bulb in a large roasting tin. Drizzle with 3 tablespoons of olive oil, and season generously with salt and pepper.
Step 2
Cover the roasting tin with aluminum foil and roast the vegetables for 45-50 minutes, until they are tender and caramelized.
Step 3
Once roasted, remove the tin from the oven and allow the vegetables to cool slightly. Squeeze the softened garlic cloves out of the bulb.
Step 4
Transfer the roasted vegetables and garlic into a large saucepan and pour in 2 cups (1/2 liter) of vegetable stock. Use a hand blender to purée the mixture until smooth. If the soup is too thick, add more stock until the desired consistency is reached. Stir in 3.4 fl oz (100ml) of oat cream and adjust the seasoning with salt and pepper.
Step 5
Gently reheat the soup over medium heat until it's hot but not boiling.
Step 6
Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of red chili flakes. Serve immediately.
Step 7
Enjoy your flavorful roasted sweet potato soup
