Created by ImPat on October 23, 2014
Step 1: Preheat oven to 200°C.
Step 2: Toss the sweet potato, onion and garlic in oil.
Step 3: Place on a lined oven tray and bake in oven to bake for 20 - 25 minutes or until tender.
Step 4: Place the roasted vegetables in a large saucepan with stock and bring to the boil and then remove from the heat and allow to cool slightly and then blend with a stick blender in the pot or in batches in a food processor and return to the pot.
Step 5: Whisk in the cream cheese into the soup until smooth and simmer for a further 5 minutes until well heated.
Step 6: Season to taste and serve in bowls and garnish with parsley and serve with crusty bread.