Roasted Sweet Potato Potage

Roasted Sweet Potato Potage
Adapted from She Wears Many Hats - Creamy Sweet Potato Soup

Ingredients

2.5 pounds sweet potatoes
olive oil
2 tablespoons butter
2 spring onions, sliced
2 ribs celery, chopped
3 cloves garlic, minced
1/4 teaspoon dried oregano
1/2 teaspoon red pepper flakes
5-6 cups vegetable stock
1/4 cup half and half

Begin by roasting the sweet potatoes. Preheat oven to 400-degrees F. Line a baking sheet with baking parchment or aluminum foil. Coat sweet potato halves with oil. Place down on lined baking sheet. Roast for 30 minutes at 400-degrees F. Discard peels. Transfer to a bowl and thoroughly mash.

While sweet potatoes are roasting, heat a large saucepan over medium heat. Add butter and allow to melt. Add onion and celery; cook, stirring occasionally, for 5 minutes. Add garlic, dried oregano, red pepper flakes, salt and pepper. Cook, stirring constantly for 1 minute.

Stir in stock. Bring to a low simmer; continue to simmer on low heat until potatoes are ready.

Whisk in mashed sweet potatoes until combined. Cook for about 10 minutes or until combined. Use an immersion blender or transfer soup to a food processor or blender (work in batches if needed), and process until smooth. Be sure to vent the lid to avoid minor explosions.

Remove from heat and stir in 1/2 & 1/2; add salt and pepper to taste.

Serve warm. If you so desire, garnish with chopped chives or green onion, greek yogurt or sour cream, toasted pecans or walnuts.