Comfort food at its absolute finest! You'll be making this soup on repeat.
Heat the olive oil in a large saucepan over a medium heat. Add the onion and sweat for 8-10 minutes, until soft and translucent.
Pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer and cover with a lid. Cook for 25-30 minutes, or until the vegetables are tender and easily broken apart with a wooden spoon. Remove the pan from the heat, then use a stick blender to blend until smooth. If you would prefer your soup thinner, add 100-200ml more veg stock and blend again. Taste and adjust the seasoning if required.
Quick tip: chop the carrots into slightly smaller pieces than the sweet potato as they take longer to cook.
Recipe courtesy of georgieeats.co.uk