This recipe is from a free recipe book from Philadelphia Cheese upon the purchase of 3 products. I love soups and I love sweet potato (very diabetic friendly) so looking forward to winter to trying this.
Provided by ImPat
Categories Yam/Sweet Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C.
- Toss the sweet potato, onion and garlic in oil.
- Place on a lined oven tray and bake in oven to bake for 20 - 25 minutes or until tender.
- Place the roasted vegetables in a large saucepan with stock and bring to the boil and then remove from the heat and allow to cool slightly and then blend with a stick blender in the pot or in batches in a food processor and return to the pot.
- Whisk in the cream cheese into the soup until smooth and simmer for a further 5 minutes until well heated.
- Season to taste and serve in bowls and garnish with parsley and serve with crusty bread.
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