How to Make Roasted sweet potato & nutmeg soup Recipe?
Credit by: KingOfChef
Preheat oven to 200°C.
Place whole sweet potatoes in a roasting pan and dry roast in preheated oven for 1 hour or until soft when tested with a skewer. Remove from oven and cool slightly.
Melt the butter in a saucepan over medium heat and cook the onion and celery for 5 minutes or until the onion is soft.
Add the vegetable stock, bring to the boil and remove from heat to cool slightly.
Peel the skin from cooled sweet potato and discard. Puree the sweet potato, stock mixture and nutmeg in a food processor or blender until smooth (you may need to do this in 2 batches).
Return the soup to the saucepan and reheat over medium heat. Season to taste with salt and pepper.
Serve in bowls and garnish with a spoonful of sour cream and a sprinkling of chopped chives.
This soup has quite a thick consistency, which is easily adjusted by adding more vegetable stock or water Serve with polenta and corn muffins. Drink suggestion: Seaview Chardonnay 1995