Sweet potato and carrot soup recipe
 Roasting the vegetables brings out their natural sweetness and makes this sweet potato soup taste extra luxurious. 500g/1lb 2oz sweet potatoes, peeled and cut into 3cm/1¼in chunks500g/1lb 2oz carrots, trimmed and scrubbed, then cut into roughly 2cm/¾in chunks2 tbsp olive oil2 onions, roughly chopped2 garlic cloves, roughly chopped1 heaped tsp ground coriander ¼–½ tsp dried chilli flakes1.2 litres/2 pints vegetable or chicken stock, made with 2 cubesfreshly ground black pepper 500g/1lb 2oz sweet potatoes, peeled and cut into 3cm/1¼in chunks 500g/1lb 2oz carrots, trimmed and scrubbed, then cut into roughly 2cm/¾in chunks 2 tbsp olive oil 2 onions, roughly chopped 2 garlic cloves, roughly chopped 1 heaped tsp ground coriander ¼–½ tsp dried chilli flakes 1.2 litres/2 pints vegetable or chicken stock, made with 2 cubes freshly ground black pepper 25g/1oz pecan nuts, broken into small pieces2 tsp runny honey25g/1oz feta, or other cheese, lightly crumbled2–3 sprigs fresh thyme, leaves only 25g/1oz pecan nuts, broken into small pieces 2 tsp runny honey 25g/1oz feta, or other cheese, lightly crumbled 2–3 sprigs fresh thyme, leaves only Method Preheat the oven to 220C/200C Fan/Gas 7. Put the vegetable chunks in a bowl and toss with 1 tablespoon of the oil. Scatter over a large baking tray and season generously with freshly ground black pepper. Roast for 20 minutes, turn the vegetables over and return to the oven for a further 20 minutes, or until softened and golden-brown.While the vegetables are roasting, heat the remaining oil in a large saucepan and fry the onions for 10 minutes over a medium heat, or until well softened, stirring occasionally. Stir in the garlic, coriander and chilli flakes, to taste, and cook for a further minute. Remove the vegetables from the oven and add to the pan with the onions. Pour over 1 litre/1¾ pint of the stock and bring to a simmer. Cook for 5 minutes, stirring occasionally.Remove from the heat, and blitz with a stick blender until smooth. Add the remaining stock and heat through gently, adding an extra splash of water if needed until your preferred consistency is reached. For the topping, put the pecan pieces in a small saucepan and dry-fry over a medium heat for 2–3 minutes, or until lightly browned in places, stirring regularly. Drizzle over the honey and cook for a few seconds more, stirring. Ladle the soup into warmed bowls to serve. Scatter a few of the sticky nuts on each serving of the soup, sprinkle with the cheese, a few thyme leaves and a grind of black pepper. Preheat the oven to 220C/200C Fan/Gas 7. Put the vegetable chunks in a bowl and toss with 1 tablespoon of the oil. Scatter over a large baking tray and season generously with freshly ground black pepper. Preheat the oven to 220C/200C Fan/Gas 7. Put the vegetable chunks in a bowl and toss with 1 tablespoon of the oil. Scatter over a large baking tray and season generously with freshly ground black pepper. Roast for 20 minutes, turn the vegetables over and return to the oven for a further 20 minutes, or until softened and golden-brown. Roast for 20 minutes, turn the vegetables over and return to the oven for a further 20 minutes, or until softened and golden-brown. While the vegetables are roasting, heat the remaining oil in a large saucepan and fry the onions for 10 minutes over a medium heat, or until well softened, stirring occasionally. Stir in the garlic, coriander and chilli flakes, to taste, and cook for a further minute. While the vegetables are roasting, heat the remaining oil in a large saucepan and fry the onions for 10 minutes over a medium heat, or until well softened, stirring occasionally. Stir in the garlic, coriander and chilli flakes, to taste, and cook for a further minute. Remove the vegetables from the oven and add to the pan with the onions. Pour over 1 litre/1¾ pint of the stock and bring to a simmer. Cook for 5 minutes, stirring occasionally. Remove the vegetables from the oven and add to the pan with the onions. Pour over 1 litre/1¾ pint of the stock and bring to a simmer. Cook for 5 minutes, stirring occasionally. Remove from the heat, and blitz with a stick blender until smooth. Add the remaining stock and heat through gently, adding an extra splash of water if needed until your preferred consistency is reached. Remove from the heat, and blitz with a stick blender until smooth. Add the remaining stock and heat through gently, adding an extra splash of water if needed until your preferred consistency is reached. For the topping, put the pecan pieces in a small saucepan and dry-fry over a medium heat for 2–3 minutes, or until lightly browned in places, stirring regularly. Drizzle over the honey and cook for a few seconds more, stirring. For the topping, put the pecan pieces in a small saucepan and dry-fry over a medium heat for 2–3 minutes, or until lightly browned in places, stirring regularly. Drizzle over the honey and cook for a few seconds more, stirring. Ladle the soup into warmed bowls to serve. Scatter a few of the sticky nuts on each serving of the soup, sprinkle with the cheese, a few thyme leaves and a grind of black pepper. Ladle the soup into warmed bowls to serve. Scatter a few of the sticky nuts on each serving of the soup, sprinkle with the cheese, a few thyme leaves and a grind of black pepper. Recipe tips The soup will keep well for a couple of days in the fridge and can be frozen for up to 4 months.