1litre vegetable stockuse bouillon plus water for gluten free
35g⅓ cup cheddar cheese, finely grated
2tbsplow fat Greek yogurt
Small handful of pea shoots
Preheat the oven to 200c/400f
Place the sweet potatoes directly on the shelf of the oven and bake for 20 minutes.
Place the carrots on a baking tray, drizzle on one tablespoon of the oil, add the paprika, cumin, salt and pepper. Toss together with your hands, then place in the oven with the sweet potatoes for a further 25 minutes, turning the carrots once with a spatula.
Heat the remaining oil in a large pan. Add the onions and cook for 8-10 minutes until the onions have softened. Add in the garlic and cook for a further 2 minutes. Add the stock and bring to a simmer.
Remove the carrots and potatoes the oven. Carefully slice the sweet potatoes in half. Scoop out the flesh and place into the pan of stock along with the roasted carrots. Simmer for 5 minutes.
Using a pair of kitchen scissors, cut the skins from one of the potatoes into 1cmx1cm pieces. Place back on the baking tray (with the inside parts of the skin facing upwards) and sprinkle on the cheddar cheese. Place in the oven to bake for 5 minutes. Remove from the oven.
Take the soup off the heat, and very carefully blend using a hand blender (leave to cool before blending, then reheat if you prefer).
Divide the soup between four bowls. Swirl half a tablespoon of Greek yogurt into each bowl, then top with fresh pea shoots and the potato skin croutons. Serve immediately.