This recipe is from a free recipe book from Philadelphia Cheese upon the purchase of 3 products. I love soups and I love sweet potato (very diabetic friendly) so looking forward to winter to trying this.
Place on a lined oven tray and bake in oven to bake for 20 - 25 minutes or until tender.
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.
Whisk in the cream cheese into the soup until smooth and simmer for a further 5 minutes until well heated.
Season to taste and serve in bowls and garnish with parsley and serve with crusty bread.