500g sweet potatoes, peeled and cut into chunks
300g carrots, peeled and cut into chunks
3 tbsp extra virgin olive oil
2 brown onions, finely chopped
2 garlic cloves, crushed
1 x (400g) can chopped tomatoes
1 tbsp massaman curry paste
1L vegetable stock
1 tbsp crème fraîche
Preheat the oven to 200C.
Place the chopped sweet potatoes and carrots on a lined baking sheet and cover with a drizzle of olive oil and salt. Roast sweet potatoes and carrots for 30-40 minutes.
Sauté onions and garlic. Add cooked veggies, curry paste, tomatoes and stock to saucepan with garlic and onions. Bring to a boil and blend until smooth.
Stir through crème fraiche.