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Roasted sweet potato & garlic soup
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Ingredients:
  • 1.25kg orange sweet potato (kumara), peeled, cut into 3cm-thick slices
  • 4 large garlic cloves, unpeeled
  • 36.40 gm olive oil
  • 20g (1 tbsp) butter
  • 1 red onion, chopped
  • 1L (4 cups) chicken style liquid stock or vegetable liquid stock
  • 1.25 gm ground nutmeg
  • 1 red onion, extra, thinly sliced into rings
  • 250ml (1 cup) milk
  • Salt & freshly ground black pepper
Instructions:
  • Preheat your oven to 180°C. Line a large baking tray with non-stick baking paper and spread sweet potato and garlic cloves over it. Drizzle with 1 tablespoon of oil, ensuring everything is coated well. Roast in the oven for 40 minutes until the sweet potato is tender.
  • In a large saucepan over medium-low heat, melt the butter until it sizzles. Cook the chopped onion uncovered for 5 minutes, stirring occasionally until soft but not browned. Pour in the stock and nutmeg, and gently bring to a boil over medium-low heat.
  • Peel off the skin from the roasted garlic and chop the roasted sweet potato. Mix the garlic and sweet potato into the stock mixture. Simmer on low heat, uncovered, stirring occasionally, for 10 minutes. Let it cool for another 10 minutes before using.
  • Heat the remaining oil in a small frying pan over medium-low heat. Cook the extra onion rings for 10 minutes, stirring occasionally, until crisp and lightly browned. Transfer to a paper towel-lined plate.
  • In batches, blend one-third of the soup in a food processor until smooth. Transfer to a clean saucepan and continue with the remaining soup in two more batches.
  • Pour in the milk and simmer the soup uncovered on low heat, stirring occasionally, for 5 minutes or until warm. Season to taste with salt and pepper. Serve in bowls, garnish with onion rings, and sprinkle with a touch more pepper. Enjoy right away.

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