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Roasted Sweet Potato & Garlic Soup

1 kg sweet potato, peeled, cut into even sized chunks
1 onion, roughly chopped
1 head garlic, peeled
1 tablespoon olive oil
6 -8 cups reduced-sodium chicken broth
60 g philadelphia cream cheese spread
salt and black pepper
2 tablespoons chopped chives


Toss the sweet potato, onion, and garlic in the oil. Place onto a lined oven tray and bake at 200 degrees C for 20-25 minutes or until tender. Place roasted vegetables into a large saucepan with the stock and bring to the boil. Remove from the heat and allow to cool slightly, puree until smooth. Whisk in the Philly* and seasonings, reheat thoroughly. Serve with a sprinkling of chives.

Source: www.food.com