Comfort Food Monday

Monday seems to be the least appreciated day of the week, especially in late Autumn. On Monday morning it’s especially hard to motivate oneself to leave the toasty duvet cocoon one has been working on all night. Understandable, all that nightly effort gone to waste! The cold wet weather currently passing by is definitely nothing to be enjoyed outside – a front row seat from under the covers more than suffices.
UNLESS, like today, your alarm wakes you to a Winter Wonderland! YAYS, Winter has arrived! Getting up was so much easier and filled with excitement, mainly because my blind self had to stand right in front of the window to confirm that the white haze I saw upon awakening was actually snow and not some post-cocoon-hallucination. Snowman time! Fireplace time! Ice skating time! Turkey time! Also, warming comfort food time! Comfort food of the day – roasted sweet potato and carrot soup – a delicious alternative to the usual pumpkin. Let me know what you think.

Roasted Sweet Potato and Carrot Soup


inspired by bbcgoodfood

Serves 4

You’ll need

700g sweet potatoes, peeled and diced into large chunks
450g carrots, peeled and cut into chunks
3 tbsp olive oil
2 onions, sliced and diced
1 garlic clove, crushed
1 litre vegetable stock
ca. 100ml single cream
croutons, pumpkin seeds or bean sprouts, to top
OR garlic bread, to serve

  1. Preheat your oven to 200°C fan. Place your sweet potato and carrot chunks into a roasting tin, drizzle with 2-3 tbsp olive oil and season with salt & pepper. Roast for about 25-30 minutes, until golden/brown and soft.
  2. Meanwhile, heat 1 tbsp olive oil in a large saucepan and fry the onion for about 5 mins until softened. Add the garlic, fry for another 3 min. Now add the stock and simmer for 5-10 minutes, until your onions are very soft.
  3. Once the vegetables are roasted, set aside to cool. Tip into the saucepan with the stock and puree using a hand-held blender. Stir in your single cream (the amount is up to you). Season with salt/pepper. Divide between 4 bowls. If you have something to top your soup with go ahead, if not just serve with some tasty garlic bread.

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