Sweet Potato Soup With Mascarpone - cooking recipe

Ingredients

2 tablespoons butter
1 medium onion, peeled and chopped
1 garlic clove, peeled and minced
500 g sweet potatoes, peeled and cubed
20 g ginger, peeled and chopped
750 ml vegetable stock
250 g low-fat mascarpone cheese
salt and pepper

Preparation

Heat butter in pot on medium heat.
Add onions and garlic and fry until onions are clear.
Add potatoes and ginger and fry for 1 minute.
Add broth and bring to boil.
Cover and simmer for 30 minutes.
Puree with hand blender. (I like mine very smooth, but if you want it more lumpy, be careful not to over-blend).
Add mascarope and stir in until most large lumps are gone but small lumps remain.
Cook for 2 minutes on medium heat and add salt and pepper to taste. (I added a lot of pepper and only a dash of salt. The amount of salt needed will depend on the broth you used and personal taste.).
Serve with bread.