Roasted Sweet Potato Soup with Ginger

Crisps

Based on 0 ratings | Read Review
15 minutes prep time
60 minutes cook time
Serves 4-6

Ingredients

Soup
750 g sweet potatoes, peeled and cut into small chunks (about 4 cups) 1 1/2 lbs
15 mL olive oil 1 tbsp
15 mL brown sugar 1 tbsp
15 mL unsalted butter 1 tbsp
2 medium leeks, white and light parts only, finely chopped 2
2 stalks celery, finely chopped 2
5 mL freshly grated gingerroot 1 tsp
500 mL Knorr Chicken or Vegetable Broth 2 cups
500 mL water 2 cups
250 mL orange juice 1 cup
sea salt and freshly ground black pepper to taste
Ginger Crisps
30 mL safflower oil 2 tbsp
45 mL thin strips of peeled gingerroot 3 tbsp
fresh chives, cut into 2-inch (5 cm) lengths or fresh cilantro leaves

Directions

Preheat oven to 400° F (200° C). In a bowl, toss sweet potato chunks with olive oil and brown sugar. Spread on a large baking sheet and roast on top rack of preheated oven for 30 minutes or until lightly browned, stirring occasionally.

In a large saucepan, melt butter or margarine over medium heat. Add leeks and celery and sauté for 4 minutes. Add gingerroot and cook for 1 minute longer.

Add broth, water, orange juice and roasted sweet potatoes. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove from heat and cool slightly.

Purée soup in the saucepan using an immersion blender or transfer in batches to a blender or food processor and blend until smooth. Return soup to saucepan. Season with salt and pepper and simmer until heated. Ladle soup into bowls and serve garnished with ginger crisps and chives or cilantro.

To prepare Ginger Crisps, fry ginger strips in oil until pale golden and crisp. Drain on paper towel.

Recipe courtesy of Jeanelle Mitchell - Author of the National Best Selling cookbook "For the Love of Soup". To find out more about Jeanelle and to buy her cookbook, visit www.loveofsoup.com.

Instead of ginger crisps, substitute fresh grated gingerroot. Stir into the soup just before serving.

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