750g sweet potatoes, peeled and chopped into large pieces
4 tbsp olive oil
1 large tbsp miso paste
sea salt and freshly ground black pepper
almond milk
2 handfuls pumpkin seeds
2 large handfuls coriander leaves
Method
Preheat the oven to 180°C/350°F/Gas 4. Put the vegetables on to a baking tray and drizzle over the oil. Roast for 30 mins and remove from the oven.
Put the roasted ingredients into a blender or food processor and pour in 125ml boiling water. Add the miso paste and blend until smooth. Season with salt and pepper and add a little more water if you'd like the soup less thick.
Serve hot with a little almond milk poured in and pumpkin seeds, and coriander leaves scattered over.
Recipe by Grace Cheetham at https://www.gracecheetham.com/easy-gluten-free-dairy-free-carrot-sweet-potato-soup