If you use Vegetable stock this is a great and tasty Vegan / Vegetarian soup. Or you could use chicken stock...<br /><br />This recipe makes 8 servings<br /><br />Ingredients:<br /><br />2 large sweet potatoes, (about ¾ lb / 450g each)<br />2 Tbsp (30 mL) extra-virgin olive oil<br />½ tsp (2 mL) salt<br />1 small onion, chopped<br />1 rib celery, chopped<br />1 carrot, chopped<br />2 cloves garlic, minced<br />1 tsp (5 mL) chopped fresh rosemary<br />¼ tsp (1 mL) ground black pepper<br />4 cups (1 L) vegetable stock (or chicken stock)<br />2 cups (500 mL) water<br /><br />Method:<br /><br />Pre-heat oven to 450°F (230°C)<br />Peel and roughly chop sweet potatoes; toss with half of the salt and oil. Roast on baking sheet stirring occasionally, until tender, about 20 minutes.<br />Meanwhile, heat Dutch oven with remaining oil over medium-high heat; sauté onion, celery, carrot, garlic, rosemary, pepper and remaining salt until softened.<br />Add roasted sweet potatoes, stock, and water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for 20 minutes.<br />Purée until smooth.
