Roasted garlic-ginger sweet potato soup



25 min


10 cups (2.5 L), 10 servings

* PLUS Cooking time: 5 minutes, Baking Time: 45 minutes


  • 6 large sweet potatoes
  • 1 tbsp vegetable oil
  • 1/2 head garlic , about 5 unpeeled cloves
  • 2 to 3 slices ginger
  • 6 cups chicken broth , or bouillon
  • 1 to 2 cups water


  • Preheat oven to 350F (180C). Slice potatoes in half lengthwise. Rub cut surfaces with oil and place cut-side down on a baking sheet. Scatter unpeeled garlic cloves and ginger slices in centre of pan. Bake, uncovered, in centre of oven until potatoes are very soft, from 45 to 60 minutes.
  • Then scoop potato pulp from skins and place pulp in a food processor. Squeeze garlic cloves from peel right into processor. Add ginger. Whirl, adding broth as needed to produce a purée. Turn purée into a large saucepan. Stir in remaining broth and water, 1 cup (250 mL) at a time, until as thick as you like. Heat over medium-low, stirring frequently to prevent scorching, until hot. Serve with dollops of sour cream. Soup will keep well, covered and refrigerated, up to 3 days.

Nutrition (per serving)

  • Calories
  • 217,
  • Protein
  • 6.1 g,
  • Carbohydrates
  • 43.2 g,
  • Fat
  • 2.4 g,
  • Fibre
  • 5.2 g,
  • Sodium
  • 485 mg.

This is a good entertaining soup as it can easily be made in advance–even weeks ahead and frozen–without any flavour loss.