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 puree forms. Place puree into a large saucepan. Puree
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