Roasted Sweet Potato Soup

Ingredients

• 850g orange sweet potato,
• peeled, cut into 3cm pieces
•  1 medium brown onion, cut into wedges
•  2 garlic cloves, peeled
•  2 tablespoons olive oil
•  2 tablespoons maple syrup
•  4 cups Campbell’s Real Stock Chicken
• 1 cup pure cream
•  1 tablespoon chopped fresh oregano leaves
• SAXA Pink Himalayan Salt Flakes, to season

Method

1. Preheat oven to 180°C/160°C fan-forced. Place potato, onion and garlic in a large roasting pan. Drizzle with oil and maple syrup. Toss to coat. Season with salt and pepper. Roast for 25 to 30 minutes or until golden and tender.

2. Place potato mixture in a large saucepan. Add stock. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer for 5 minutes or until heated through. Remove from heat. Set aside to cool for 5 minutes.

3. Blend soup, in batches, until smooth. Return to pan over low heat. Stir in 3/4 cup cream. Cook, stirring, for 2 minutes or until heated through. Ladle into bowls. Drizzle with remaining cream. Sprinkle with oregano.

Source : allrecipes.com