Preheat the oven to 200c (180 fan/ Gas 6) and place the diced swede and sweet potato into a roasting tin. Drizzle with one tablespoon of olive oil and sprinkle with salt and then roast in the oven for 35-40 minutes, shaking halfway through cooking.
1 Swede, 1 Sweet Potato, 2 tablespoon Olive Oil
Meanwhile, heat a tablespoon of olive oil in a large saucepan and gently cook the onions, carrots, and garlic until soft. This should take 4 -5 minutes.
2 tablespoon Olive Oil, 1 Onion, 1 Carrot, 2 Garlic Cloves
Add the smoked paprika and thyme and give it a stir.
2 teaspoon Smoked Paprika, 1 teaspoon Thyme
Stir in the vegetable stock and roasted swede/sweet potato mix. Simmer on a low to medium heat for 20 minutes or until the vegetables are tender.
750 ml Vegetable Stock
Blitz with a stick blender for a smooth soup. You may want to add a little boiling water to get just the right consistency.
Season with salt and pepper and finally stir in the cream. Heat through and serve!
30 ml Double Cream, 1 teaspoon Salt, ½ teaspoon Black Pepper