Chop the sweet potato, carrots, garlic, and onion.
For this step
Sweet potato 1
Carrot 4
Garlic 1 bulb
Onion 1
Place the chopped vegetables into an oven-proof dish, drizzle with olive oil, adding extra to the bulb of garlic, and add a large pinch of salt.
For this step
Sweet potato 1
Carrot 4
Garlic 1 bulb
Onion 1
Olive oil 2 tbsp
Salt 0.5 g
Bake in the oven at 180 degrees Celsius for 45 minutes, until everything is soft.
Step timer
45:00
Transfer the roasted vegetables to a deep saucepan, add the vegetable stock, and blend until smooth.
For this step
Vegetable stock 400 ml
Drizzle with olive oil, cream, chili flakes, and parsley for garnish, then serve.
For this step
Olive oil 2 tbsp
Cream 1 tbsp
Chili flakes ½ tsp
Parsley 1 tsp