Roasted Sweet Potato and Carrot Soup

Ingredients

• 2 large sweet potatoes, cut into chunks
• 3 medium carrots, cut into chunks
• 6 cloves garlic (3 if you don’t like you soup very garlicky), skin on
• 2 small onions, quartered
• 2.5tspn ground cumin
• 2tspn paprika
• 1/2tspn turmeric
• 3tbspn olive oil
• 2cubes veg stock, dissolved in 1litre of water
• salt, to taste
• Greek yoghurt and chives (for garnish)

Directions

1. Preheat oven to 180degrees C
2. Mix all the veggies with the spices and the oil and place on a baking tray lined with greaseproof paper
3. 
4. Bake for an hour till veggies are soft.
5. Peel the skin off the garlic.
6. Blend veggies in batches, thinning with the veg stock as needed, transfer to a heated pot to keep the soup warm. Adjust seasoning.
7. Transfer to bowls, garnish with Greek yoghurt and chives and enjoy!