FOR THE SOUP:
2 each Sweet Potatoes, washed
1/2 cup Onion, white, peeled & chopped
2 cloves Garlic, chopped
1 tsp Ginger, fresh, chopped
1 tsp Olive oil
2 cups Vegetable stock (or 2 cups water), heated
1 tsp nutmeg
pinch white pepper
pinch sea salt
FOR THE DRIZZLE:
1/3 cup Baby Arugula leaves, rinsed well
1/3 cup Basil leaves, fresh, rinsed well
1/8 cup Apple juice
2 tsp Olive oil
SOUP: Preheat oven to 350 degrees. Poke several holes in sweet potatoes with a fork, place on baking sheet and roast until soft, about 40 minutes. Remove from oven, cool slightly, and remove skins.
In a heated saute pan add one teaspoon oil. Add Onion, garlic and ginger and saute on medium heat until onions are translucent, about 5 minutes.
Add sweet potatoes, sauteed vegetables, stock, nutmeg, salt and pepper to blender and process until completely smooth. Serve in individual bowls and top with apple-herb drizzle.
DRIZZLE: In a blender process all 5 drizzle ingredients together until smooth. If too thick, add a little more apple juice.