A vibrant orange, fragrant soup to welcome in the cool evenings of autumn. Serve with some crusty bread and a green salad for a delicious meal.

Think of all the vitamin A you'll get in this soup!




Sweet Potato and Carrot Soup

serves 4-6

4 tablespoons olive oil
1 large onion, chopped
1 ½ pounds sweet potatoes, peeled and chopped
1/2 pound carrots, peeled and chopped
6 cups chicken or vegetable stock
salt
freshly ground black pepper
crème fraîche or sour cream

Heat the olive oil in a large saucepan and gently sautée the onion over a medium heat until softened but not browned.
Add the sweet potato and carrots and cook, covered, for 10 minutes or so, until the vegetables are starting to soften.
Pour in the stock, bring to the boil and then simmer, covered, for 30 minutes until the vegetables are tender.
Pour into a blender and blend until smooth - do this in batches if you need to. Or use a hand blender and purée the soup directly in the pot. Be careful-it's hot!
Season with salt and pepper to taste.
Top each serving with a dollop of crème fraîche or sour cream.