Carrot, sweet potato and 'small basil' soup

I have loads of carrots, some basil growing in a little pot on the windowsill
which will need using up so I Googled and found this recipe which we shall have for lunch

Carrot, sweet potato and 'small basil' soup
Serves 2
3 carrots, peeled and chopped
1 sweet potato, peeled and chopped (I shall use ordinary tatoe)
1 red pepper, seeded and chopped
2 garlic cloves, peeled
glug of shaoshung wine (dunno what this is so I won't use it)
spray of oil
about 400ml hot stock
1 good handful of 'small' or regular fresh basil, torn

Roast all the veggies in a 200 degree oven in a covered baking tray, covered with the glug of shaoshung for about 45 minutes. Shovel them about a bit with a spatula. Spray with oil, and continue roasting, with half of the basil, uncovered for about 20 minutes more, until all the veggies are soft.

Liquidise the veggies with the other half of the basil and the stock. Reheat if necessary.