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Roasted garlic-ginger sweet potato soup

6

  • Prep Time25 mins
  • Total Time25 mins
  • Makes10 cups (2.5 L), 10 servings
*PLUS Cooking time: 5 minutes, Baking Time: 45 minutes

Ingredients

  • 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

Instructions

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

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

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