With this cream of sweet potatoes and roasted carrots, opened at home the season's hot cream.

And it is in my kitchen there are two creams that make the difference between the cold and the heat. When good weather, in the fridge is never missing a gazpacho or gazpacho because it is very healthy and easy to prepare and we like it very much. but when the Sun stops heating and the days are shorter, at home during the week, we ate almost always a rich cream of vegetables. I do them almost everything, so don't find it me difficult

Now that autumn comes, and they crave more comforting and warm meals, we start at home the spate of creams of vegetables, varied and uncomplicated but make every dinner or meal a feast simple and healthy join?


  • 500 g sweet potatoes or sweet potatoes
  • 300g carrots
  • 3 tablespoons extra virgin olive oil
  • 2 onions
  • 2 cloves of garlic
  • 1 liter of vegetable stock
  • 120 ml of fresh cream
  • salt and freshly ground black pepper
  • a bit of nutmeg
  • 2 chiles verdets
  • some branches of fresh rosemary /(reservar 2 para la presentación final)


Heat oven to 220 C.

Wash, Peel and cut sweet potatoes and carrots. Line a baking sheet with aluminum foil.

Put veggies on the tray, add some branches of fresh rosemary and sprinkle with 2 tablespoons of olive oil. Roast the vegetables in the oven for 25-30 minutes until they are tender and Caramelized.

Meanwhile, put the other tablespoon of olive oil in a saucepan deep large and fry the onions over unos10 minutes over medium-low heat until tender and golden.

Add the garlic and move well to be integrated and slightly Golden. Then add the stock and cook over heat soft for 10 minutes until the onion is soft. Book.

When the vegetables are ready, let them cool a little before passing them to the Pan and bring a boil. pass a bowl of electric mixer, a food processor or a hand mixer and blend well until obtaining a cream smooth and without lumps.

Add the cream and mix well. Grinding of salt and freshly ground black pepper and add a little nutmeg.

Serve in large bowls with wheels of green chile, thyme leaves and a little cream over

Tips and Tricks

  • Instead of Rosemary, you can use your favorite herb for flavouring roasted vegetables
  • for a crispy touch adds a few fried bread croutons
  • Preparation time: 40 minutes
  • Difficulty: easy
  • Servings: 6

Use of cookies

This web site uses cookies so that you have the best user experience. If you continue browsing you are giving your consent for the acceptance of the aforementioned cookies and the acceptance of our cookies policyClick the link for more information.

Cookies notice

Pin It on Pinterest