Sweet Potato Ginger Soup from Sunday Soups by Betty Rosbottom
4 tbsp melted butter unsalted butter
4-1/2 cups peeled, cubed sweet potatoes
1-1/2 tsp brown sugar
2 cups chopped leaks
2/3 cup finely chopped celery
3/4 tsp minced peeled fresh ginger
6 cups chicken stock
2/3 cup fresh orange juice
salt and ground pepper
Heat over to 400F. Melt 2 tbsp butter. Add cubed sweet potatoes and toss to coat with butter. Sprinkle with brown sugar then spread sweet potatoe cubes in a single layer on a large rimmed baking sheet. Roast 30 minutes, toss half way through. Remove and set aside.
In a large pot, melt remaining butter. When hot add leeks, celery and fresh ginger, and saute for 4 minutes, stirring occasionally. Add roasted sweet potatoes and saute for 2 minutes more. Add chicken stock, orange juice, salt and pepper. Bring to a boil, reduce heat and simmer until vegetables are tender for about 20 minutes longer. Puree soup in batches and return to soup pot.
adrienne in_365 