Roasted Garlic and Sweet Potato Soup

6 large sweet potatoes
1 large yellow onion, chopped
1 tbsp extra-virgin olive oil
1 head roasted garlic
6 cups chicken broth
1-2 cups water

Preheat oven to 350F. Slice sweet potatoes in half lengthwise, rub cut surfaces with olive oil, and place cutside down on LARGE baking sheet. On same baking sheet, place whole head of garlic (remove most but not all of papery skin. Cut about 1/2 inch off top to expose bulbs). Drizzle top of garlic head with more oil and a pinch of salt. Bake uncovered in center of oven for about 45 minutes or until sweet potatoes are soft.

While baking sweet potatoes and garlic, heat olive oil in sauté pan. Add chopped onion and sauté until clear and soft. Place onions in food processor. Remove half of sweet potato pulp from skins and place in frying pan with onions. Squeeze garlic pulp from skins and add to pan. Process all three until smooth purée forms. Place purée into a large saucepan. Purée remaining sweet potato pulp. Add to saucepan. Add broth (I only used 4 cups plus 1/2 cup water) and water until desired consistency. Cook on medium until heated through.

Makes about 10 cups of soup.

From The Eat-Clean Diet by Tosca Reno.
Submitted to SparkPeople by MSWILSON130