Guest guest Posted September 28, 2006 Report Share Posted September 28, 2006 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. Quote Link to comment Share on other sites More sharing options...
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