Roasted garlic-ginger sweet potato soup

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Roasted garlic-ginger sweet potato soup

 

Makes 10 cups.

6 large sweet potatoes

1 tbsp (15 mL) vegetable oil

1/2 head garlic, about 5 unpeeled cloves

2 to 3 slices ginger

6 cups (1.5 L) vegetable broth

1 to 2 cups (250 to 500 mL) water

 

1.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.

 

2.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.