After you taste this rich and delicious sweet potato soup, you'll be waiting for cold days just to make it again! The excellent aroma, special flavors, and velvety texture of the soup will leave you with a taste for more and will be the first thing that'll come to mind when you talk about the winter.
Method of Preparation:
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Heat your oven to 350°F (180°C) and line a baking pan with parchment paper.
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Layer the ginger pieces, and potato and turnip cubes, evenly on the pan, sprinkle with 1/4 teaspoon of salt, 2 tablespoons of olive oil, 1/4 teaspoon whole black pepper, garlic, rosemary, and basil and mix well.
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Place the pan in the hot oven and roast the vegetables for about 30 minutes, or until the potato is soft and can be mashed with your fingers.
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Once you've removed the vegetables from the oven and cooled them down a little, place them in a food processor with the hazelnuts, apple, almond milk, and lemon juice and operate in short pulses while adding water gradually, about half a cup.
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Once you've finished adding the liquid, transfer the contents to a pot and heat the soup.
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Adjust seasoning if necessary, pour into bowls and sprinkle with cilantro for garnish.
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