Well worth the time it takes to make it! This soup is so good!

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2 pounds sweet potatoes, peeled, halved
2 pounds turnips, washed, halved
2 T olive oil
1 T butter
2 pounds carrots, peeled and cut into chunks
2 medium white onions, peeled and quartered
6 cloves garlic, peeled and chopped
4 cups chicken (or vegetable) stock
2 cups heavy cream
2 T sugar
salt and pepper
 

Roast potatoes and turnips in oven at 350 for up to an hour, or until they are a bit browned.

Meanwhile, heat oil and butter in heavy saucepan over medium heat. Add carrots, onions and garlic. Saute' until onions are translucent (about 10 minutes). Add stock, and, when they are ready, the potatoes and turnips. Cover and cook until all is very soft, (about 30 minutes) stirring occasionally. Using a blender, puree' soup in small batches. Return to the same pan. Add salt and pepper to taste. Add cream and heat through (do not boil). Serve. Delicious!