Roasted Sweet Potato & Garlic Soup

• 1 kg sweet potato (kumera), peeled and chopped
• 1 onion, roughly chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 head garlic, broken into cloves and peeled
• 1 tablespoon olive oil
• 6 cups chicken stock
• 250 g PHILADELPHIA Light Spreadable Cream Cheese
• salt and pepper, to taste
• parsley, for garnish
• Chargrilled ciabatta, to serve

1. TOSS the sweet potato, onion, and garlic in oil.
2. Place on a lined oven tray and bake in a hot oven 200 degrees C for 2025 minutes or until tender.
3. PLACE roasted vegetables in a large saucepan with stock and bring to the boil.
4. Remove from the heat and allow to cool slightly.
5. Blend or process the soup until smooth then return to the saucepan.
6. WHISK the PHILLY into the soup until smooth, simmer for a further 5 minutes until well heated.
7. Season to taste then ladle into serving bowls and garnish with parsley.
8. Serve immediately.
9. HANDY TIP: Pumpkin can be used in place of sweet potato.

sweet potato, onion, garlic, olive oil, chicken stock, philadelphia, salt, parsley

Taken from www.kraftrecipes.com/recipes/roasted-sweet-potato-garlic-soup-125042.aspx (may not work)