Roasted Sweet Potato & Carrot Soup

This is a really delicious and super easy recipe, perfect for autumn. I roasted all the veg to get loads of flavour and then blended until smooth. 



Extra Easy Syn Value- Syn Free

Healthy Extras- None

You will need-

100ml fat free fromage frais, plus extra to serve
500g sweet potatoes, peeled and cut into chunks
300g carrots, peeled and cut into chunks
Salt and pepper 
2 onions, finely chopped
2 garlic cloves, crushed
1l vegetable stock

Method-

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

Add the sweet potatoes, carrots and garlic cloves into a a large roasting tin. Leave the garlic cloves in their skins, as roasting them will turn them golden and butter soft.

Spray veg with low calorie cooking spray   and roast the veg in the oven for 30 mins.

Meanwhile, in a large deep saucepan fry the onion over a medium-low heat for about 10 mins until softened. Add the stock and simmer for 5-10 mins until the onions are soft.

Once the roasted veg is done, remove from  the oven and leave to cool.  Pull out the garlic cloves and squeeze out the garlic paste, discarding the skins. Add the veg to a saucepan with the stock and use a hand blender to blitz until smooth. 

Add salt, pepper and stir through the fromage frais until smooth. Add more stock the thin down if needed.

Notes- 

Syn calculations are all carried out as a paying Slimming World member. I am not a consultant!  It is always recommended to check syn values yourself. 

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L x

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