This is a wholesome, hearty soup that will help to warm you up on these cold autumn evenings. Roasting the veggies, intensifies their flavour and brings out their natural sweetness. The addition of the sweet potato creates a creamy texture but swirling through a little cream at the end adds a little extra touch of decadence. If you like a smoky edge to your soup, then add in the smoked paprika.
Serves 4
Ingredients
2 tbsp olive oil
1 large sweet potato (approximately 200g), peeled and chopped into 1 inch cubes
600g ripe tomatoes, halved
1 large red onion, peeled and cut into 10-12 wedges.
1 tsp celery salt
(1/2 tsp smoked paprika, optional)
1 good quality stock cube (chicken or vegetable)
500ml just boiled water
Sea salt and back pepper
40ml single cream or creme fraiche (optional)
Small handful of coriander or parsley, roughly chopped.
Directions
Preheat the oven to 200 degrees C.
Place the cubed sweet potato, ripe tomatoes and red onions wedges into baking tray.
Sprinkle over the celery salt and the smoked paprika, if using.
Drizzle over the olive oil and season well with black pepper.
Place in the oven and roast for 35-40 minutes, or until golden brown.
Remove from the oven.
Use a spatula to scrape all the flavour from the bottom of the roasting dish then crumble over the stock cube and pour over the boiled water, mixing well to combine.
Carefully pour the mixture into a food processor (you may want to do this in two batches) and blitz to a smooth soup.
Divide the mixture between serving bowls.
If using, place a teaspoon of single cream into the centre of the soup, and then swirl through.
Sprinkle over the fresh herbs.
Serve immediately.
Delicious served with some warm, crusty, buttered bread.