Possum’s Recipe Book

Baked Sweet Potato Soup

Serves 4

5 small sweet potatoes
Olive oil 
2 carrots - cut into 1cm rings
1 onion - cut into 1/8th 
700ml hot vegetable stock 
(or 1 vegetable stock cube dissolved in 700ml. hot water)
300ml. double cream
Parmesan cheese - grated
Sea salt
Sage flowers - use to decorate when they are in season


Pre-heat oven to 180C (fan)

Put sweet potatoes on a baking tray and rub with olive oil. 
Put baking tray with sweet potatoes into the oven and bake for 
15 - 20mins or soft when a skewer is pushed into them. 
Meanwhile  put carrots, onion and vegetable stock in a large saucepan. 
making sure vegetables are coved with stock (if not covered add more water). 
Boil until carrots are soft.
When sweet potatoes are cooked cut them into large chunks and add to carrots. 
Gently bring back to boil for a couple of minutes. 
Remove from heat and allow to cool a little. 
Then blitz with a handheld blender until smooth. 
Add sea salt and pepper to taste.  
Add more water if you think it is too thick and put back on heat to 
gently simmer until warm again.

Serve with a dollop of double cream, grated Parmesan cheese 
and sourdough bread.