Possum’s Recipe Book

Baked Sweet Potato Soup        

Serves 4 or 6

5 small sweet potatoes or 1 very large one
Olive oil
2 carrots - sliced
1 onion – cut in ¼
700ml vegetable stock or 1 stock cube and 700ml hot water
300ml Double Cream (optional)
Parmesan cheese - grated
Pre-heat oven to 200C (Fan)
Put the sweet potato on a baking tray and rub with oil. 
Put in the oven and bake 10-20mins. Turn half-way through baking.
Put onions and carrots in a large saucepan and cover with stock.
Cook until soft.
When the sweet potato is cooked take it out of the oven and cut into 
pieces and put into the saucepan with the onion and carrot.
Return to the boil. Make sure all the vegetables are covered with stock. 
Boil gently for about 5mins.
Take saucepan from the heat and using a hand blender blitz until smooth. 
Season to taste.
Ladle into bowls, adding a dollop of cream and grated Parmesan on top.
Serve with sough dough bread.