Sweet Potato Ginger Soup

Sweet Potato Ginger Soup from Sunday Soups by Betty Rosbottom

Made on Days 3 and 17

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.


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