Sweet Potatoes are the foundation for a flavorful soup with immunity-boosting garlic, ginger and chicken stock.
6 large Sweet Potatoes1 tablespoon vegetable Oil1/2 head Garlic, about 5 unpeeled cloves2 to 3 slices Ginger6 cups chicken Broth or bouillon1 to 2 cups Water
1. Preheat oven to 350°. 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 puree. 3. Spoon puree into a large saucepan. Stir in remaining broth and water, one cup at a time, until as thick as you like. Heat over medium-low, stirring frequently to prevent scorching, until hot. Optional: Serve with dollops of sour cream.
Soup will keep well, covered and refrigerated for up to 3 days.Sour cream not included in nutritional analysis.
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