PREPARATION

1. In a bowl add 350 grams chopped sweet potato, 60 grams onion, 20 grams garlic, 1/4 teaspoon dry thyme, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1 1/2 teaspoon olive oil and mix well.
2. Transfer into a baking try and bake at 350°F/200°C for 25-30 minutes.
3. Cool for 8-10 minutes and then add 500 milliliters vegetable stock.
4. Transfer it into blender and blend into smooth paste.
5. Heat a wok, add blended paste and stir well.
6. Now, add 400 milliliters milk and cook for 2-3 minutes.
7. Then, add 1/4 teaspoon salt, 2 tablespoon fresh cream and mix.
8. Cook on the medium heat for 2-3 minutes.
9. Garnish with crushed black pepper.
10. Serve hot.