Roasted Sweet Potato Ginger Soup
- 2 tbsp vegetable or olive oil
- 3 sweet potatoes, about 3 lbs. total
- 5 large garlic cloves
- 2 tbsp finely chopped fresh ginger
- 1/2 tsp salt
- 1 can condensed chicken broth (284 mL)
- 3 c water
Preheat oven to 375 degrees
Lightly oil a very large baking pan with shallow sides. Peel potato4s and slice in sixths lengthwise. Peel garlic cloves. Place both on the baking pan and drizzle with oil. Turn each to evenly coat. Spread out. Bake for 20 min, then turn over the potates and removed the garlic cloves. Continue baking until potates are fork tender and are richly browned on the edges, from 10-15 more mins.
Place chopped ginger in blender. Add garlic, 2-3 pices of roasted potato, salt and half the can of broth. Pulse until pureed. Add the remaining potatoes and condensed broth as well as about 1 1/2 c of water. Continue pulsing until all is pureed.
Pour remaining water into a large saucepan set over medium heat. When bubbling, add puree. Stir often until it comes to a boi. Lower heat to a simmer and cook for about 10 mins.
Can be stored in frig up to 3 days or freese.