Roasted garlic-ginger sweet potato soup
6
- Prep Time25 min
- Total Time25 min
- Makes10 cups (2.5 L), 10 servings
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.
