1.25 kg sweet potato, peeled, cut into 3 cm thick slices
4 large garlic cloves, unpeeled
2 tablespoon olive oil
20 g butter
1 red onion, chopped
1 L chicken or vegetable stock
1/2 teaspoon ground nutmeg
250 mL milk
Instructions
Preheat oven to 180°C. Line a large baking tray with non-stick baking paper. Place the sweet potato and garlic cloves on the lined tray. Drizzle with 1 tablespoon of the oil and toss to coat. Roast in preheated oven for 40 minutes or until the sweet potato is tender but not browned.
Meanwhile, heat the butter in a large saucepan over medium-low heat. Add the chopped onion and cook, uncovered, stirring occasionally, for 5 minutes or until soft (don't allow it to brown). Add the stock and nutmeg, and slowly bring to the boil over medium-low heat.
Remove and discard the skin from the roasted garlic and mash the roasted sweet potato. Add the garlic and sweet potato to the stock mixture. Reduce heat to low and simmer, uncovered, stirring occasionally, for 10 minutes. Set aside for 10 minutes to cool slightly.
Add the milk to the soup and cook over low heat, uncovered, stirring occasionally, for 5 minutes or until heated through. Ladle the soup into serving bowl and serve immediately.
Originally Submitted
11/6/2010
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