2. Roast the sweet potatoes until they are easily pricked by a fork, and cooked all the way through. You want the tips of the sweet potatoes to begin to get dark brown, but not completely black. This should take ca. 25 minutes, but be sure to check them to make sure they don’t overcook.
3. After the sweet potatoes have roasted, place them in a pot with the rest of the ingredients except the butter, salt and pepper and chili oil.
4. Using an immersion blender (I really like the Elecctrolux Ultramix Pro), blend the contents of the pot until smooth.
6. If desired, serve the soup with a few drops of chili oil on top, crusty bread and enjoy! This soup is perfect for lazy weekend lunches or an easy dinner and can also be served cold.
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