Roasted Sweet Potato Soup

o 6 cups peeled, cubed sweet potatoes

o 1 ½ cups coarsely chopped onions

o 1 tbsp olive oil

o 1 tsp minced garlic

o 5 cups chicken broth

o 1 tbsp grated orange zest

o 1 tbsp grated ginger root

o ½ tsp ground cumin

o ½ tsp salt

o ¼ tsp freshly ground pepper

o Pinch of ground cloves

o 6 tbsp light sour cream (optional- I’ve never added this)

· Spray a shallow roasting pan (or a glass 9x13” rectangle pan) with cooking spray.

· Add potatoes, onions, olive oil and garlic; stir well.

· Roast, uncovered at 425˚F for 25 minutes; stir once during cooking.

· Transfer mixture to soup pot.

· Add broth, orange zest, ginger root, cumin, salt, pepper and cloves.

· Bring to a boil.

· Reduce heat to medium and simmer, covered, for 10 minutes.

· Puree until smooth.

· Serve with a swirl of sour cream in the centre.