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POLITE The last day of term in Friday the 20th December the first day back of the term is Monday 6th January. ......................All afterschool clubs EXCEPT drama club will be finishing this week. - Karate - Has now finished for 2019 ..........First class of the year: THURSDAY 9th Jan................INSET days for this academic year are - 13th December 2019, 20th January 2020 and 20th July 2020....... please do not park on the zig zag lines, you put your/our children at risk when you do this...........We are continuing our name and shame campaign, 'zig-zag' parkers registration numbers will be shown on this scrolling banner; we need to keep the children safe............thanks for your support in advance...........The following have put our children at risk this week......
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Freemantle

Church of England Community Academy

Roasted Sweet Potato and Carrot Soup

Ingredients:

  • 500g sweet potatoes, peeled and cut into chunks
  • 300g carrots, peeled and cut into chunks
  • 3 tbsps olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 vegetable stock cube

 

Method:

  1. Heat oven to 220C/200C fan/gas 7 and put the sweet potatoes and carrots into a large roasting tin, drizzled with 2 tbsp of olive oil and plenty of seasoning. Roast vegetables in oven for 25-30 minutes or until caramelised and tender.
  2. Meanwhile, put the remaining 1 tbsp of olive oil in a large deep saucepan and fry the onion over a medium-low heat for about 10 mins until softened. Add the garlic and stir for 1 min before adding the stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
  3. Once the roasted veg is done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in  the creme fraiche, a little more seasoning and reheat until hot. Serve in bowls topped with a swirl of creme fraiche and a good grinding of black pepper.

 

Enjoy!!

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