Roast Sweet Potato and Ginger Soup
Ingredients
- 2 medium sweet potatoes
- 2 carrots
- 1 onion
- 2 celery stalks
- 4 garlic cloves
- 2 tbsp minced ginger
- 750ml vegetable stock
- salt and black pepper to taste
Preparation
Bake the sweet potatoes whole in the oven for 1 hour at 250°C.
Meanwhile, chop the remaining vegetables and sauté them in a large saucepan for 10 minutes.
Once the sweet potatoes are cooked, add them to the pan along with the vegetable stock and simmer for 20 minutes.
Blend until smooth.