Roasted sweet potato & carrot soup – The Natural Way to boost your Immune System!

PREP: 15 MINS
COOK: 35 MINS
SERVES 4
As the evenings are getting shorter and a little cooler it is that time again to start building up our immune systems for the Winter ahead.  And no nicer way than with this rich and velvety autumnal soup packed with Carotenoids (Vitamin A) and Antioxidants.   This soup will support the immune system and boost the first line of defence –  our mucous membranes –  keeping the good guys in and the bad guys out.  If you are prone to chest infections, if you are asthmatic, sinus infections or if you or your child is asthmatic load up on the root vegetables.  You can add butternut squash into this soup as well and a handful of lentils for more fibre to keep you fuller for longer.

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
1l vegetable stock – low salt
100ml crème fraîche, plus extra to serve

Method:
Heat oven to 220C/200C fan/ gas 7 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.
Meanwhile, put the remaining 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 crème fraîche, a little more seasoning and reheat until hot. Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper. You could also replace creme fraiche with coconut milk. Enjoy!