3Tblsp.minced candied ginger (find this with candied fruits in baking section of your grocery storeit makes great ginger snap cookies), approx
Preheat oven to 400 degrees.
Lightly grease two jelly roll pans or 9x13 cake pans.
Combine chunks of sweet potato, carrots and apples in large bowl, pour in canola oil and toss and rub to coat with canola oil. Spread them in single layer on baking pans and roast for 30 minutes. When cool enough to handle, lift peels from potatoes.
Heat 2 tsp. canola oil in large heavy pot. Sauté onion. Add roasted vegetables, apple and veggie broth. Bring to boil then reduce to simmer 20 minutes.
Mash veggies and broth together with potato masher and then puree in small batches in blender, adding chicken broth and milk to thin each batch, (milk and chicken broth will also cool it some so it doesn’t pop the lid off your blender!)
Return pureed batches back together in 1 large pot, stir in cinnamon and ground pepper.
Add sour cream and candied ginger – heat to a simmer, adding more chicken broth or milk to thin if necessary. Serves 6.
Garnish with hot, candied walnuts or pecans and serve with warm crusty bread, and jam.
Candied walnuts or pecans
Whip 1 egg white with 1 Tblsp. cold water till frothy -use ½ of this, whole amount too gooey.
Toss approximately 1½ cups chopped nuts into coat with fluff mixture.
Mix 1 cup sugar, 1 tsp. cinnamon and ¼ tsp. salt and pour over nuts. Toss to coat.
Place coated nuts on greased cookie sheet and bake at 250 degrees for 1 hour.
Stir and turn occasionally. Store in air tight container or zip-lock bag to keep crisp.
This recipe takes a little time, but it’s not difficult and every step is so worth the flavor that each adds to the mix! ( I have used a hand mixer to puree the ingredients right in the pot, not quite so smooth, but it worked.)