Roasted Sweet Potato Soup

Heat the oven to 425.

Line a large rimmed baking sheet with foil. Toss the diced sweet potatoes with 2 tablespoons of olive oil. Roast the sweet potatoes for 30 to 40 minutes, or until tender.

Meanwhile, in a large saucepan, saute the onion and celery in the remaining 1 tablespoon of olive oil until onion is translucent. Add the garlic and saute for 2 minutes longer. Add the vegetable broth, the chopped sage, cinnamon, nutmeg, and brown sugar. Bring to a boil. Reduce heat to simmer for 10 minutes. Add the roasted sweet potatoes and continue cooking until vegetables are all very tender, about 5 to 10 minutes longer.

Blend the hot mixture in 3 to 4 batches, until smooth. Return to the saucepan and stir in the almond milk or cream. Heat through. Season to taste with salt and pepper.

Serve with a garnish of fried sage leaves, chopped parsley, a drizzling of maple syrup, or chopped sugared pecans .

*Unsweetened almond milk keeps fat and calories lower, but light cream or half-and-half can be substituted.

**To fry sage leaves, heat 4 tablespoons of olive oil in a saucepan or small skillet over medium-high heat. Add 8 to 10 sage leaves and fry for just a couple of seconds. Remove to paper towels and sprinkle lightly with sea salt.

Serves 8.

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