Roasted Apple & Sweet Potato Soup

You will need

• 1740 g Apple Slices in Water
  
• 41 g Ginger, ground
• 31.2 oz Cinnamon, ground
• 59 mL Honey
• 118 mL Cooking Oil
• 208 g Onion, diced
• 3.78 l Vegetable Stock, reduced sodium
• 270 g Sweet Potato Puree
• 473 mL 10% Cream
• to taste Salt & Pepper

Method

1. Open the can of Dole Apple Slices in Water, drain and discard the liquid.
2. Preheat convection oven to 400°F/204°C
3. Combine the apple slices, ground ginger, cinnamon and honey in a large bowl. Place on a parchment lined 18x26 baking sheet and bake until the apples are tender, approximately 25 minutes.
   25:00

   Start timer
4. Heat oil in a stock pot over medium high heat. Add onions and sauté until caramelized. Add the apples, sweet potato puree and vegetable stock and bring to a simmer.
5. Simmer for 20 minutes and remove from heat.
   20:00

   Start timer
6. Puree the soup to a smooth consistency using a stick immersion blender. Stir in 10% cream and add salt and pepper to taste.