Sweet Potato and Carrot Soup

3 tbsp Olive Oil
500g Sweet Potatoes
300g Carrots
2 Onions finely Chopped
2 crushed Garlic cloves
1 Litre Vegitable Stock
100ml Creme Fraiche


Soften the onions in a pan add sweet potatoes and carrots.
Fry for 5 mins
Add garlic and cook for a further 5 mins
Add the stock, cook until its soft enough to blend
Puree with a hand blender
Add salt and pepper

Serve with a dollop of Creme Fraiche and
Pan Rustico Bread