Serves: 12

Preparation Time: 0:30

Per Serving: 214.3 Calories; 9.2g Fat (38.6% calories from fat); 7.2g Protein; 25.7g Carbohydrate; 3mg Cholesterol; 857mg Sodium

Recipe By: Naz Cavallar 

Ingredients:

• 3 pounds sweet potatoes, peeled & sliced 1/2" slices
• 3 small onions
• 10 cups vegetable or chicken stock
• salt and pepper, to taste
• 1 tablespoon fresh ginger, minced
• 1/3 cup long-grain white rice, rinsed and drained
• 1 head garlic, minced
• 6 tablespoons olive oil
• 2 fresh sage leaves
• 1 clove garlic, minced
• 1/2 cup parmesan cheese, for garnish

Steps:

• Preheat barbecue on LOW. In a large bowl, toss the sliced sweet potatoes with 3 tablespoons of the olive oil. Place the sweet potato slices on the grill, and cook 15 minutes, turning once. Meanwhile, on the sideburner heat the remaining olive oil in a large stock pot. Add the onions and sauté, stirring often for 5 minutes. Add the garlic, ginger, sage and continue sautéing and stirring until the vegetables are translucent and fragrant. Add the grilled sweet potatoes and pour in the stock. Bring to a gentle boil, add the rice and reduce heat to a simmer. Continue to simmer 15 minutes and remove from heat.
• Let cool slightly, then purée in batches in a food processor or blender. Heat the puréed soup, then spoon into bowls and garnish with parmesan cheese.