Moroccan Roasted Sweet Potato Soup

Ingredients
1-1/2 lb. sweet potatoes, cut into big chunks
6 large shallots, quartered
3 plump garlic cloves, unpeeled
1 carrot, cut into large chunks
1 tbsp. prepared harissa, plus extra to serve
2 tbsp. olive oil
1 qt. hot vegetable stock
1 tsp. honey
generous squeeze of lemon juice
crème fraîche, sour cream, or Greek yogurt, to serve
salt and black pepper, freshly ground

Directions
Preheat the oven to 400 degrees. Place the sweet potatoes, shallots, garlic, and carrot in a roasting pan. Mix the harissa with the oil, then pour over the vegetables and toss together so they are all well coated. Season with freshly ground black pepper, then roast, turning occasionally for 40 minutes or until tender and turning golden. Remove from oven.

Squeeze the garlic out of their skins into the roasting pan. Stir in the stock and honey, then scrape up all the bits from the bottom of the pan. Pour into saucepan and use an immersion blender to blend until smooth. Reheat gently.

Add a good squeeze of lemon juice and season to taste with salt and freshly ground black pepper. Swirl crème fraîche, sour cream, or yogurt with a little harissa and top each bowl with a spoonful. Serves 6.