Name: Roasted Garlic and Sweet Potato Soup
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 1 whole garlic bulb -; 3 teaspoons olive oil, divided -; 2-1/2 pounds sweet potatoes (about 4 large), peeled and cut into 1/2-inch slices -; 2 large onions, cut into wedges -; 6 cups reduced-sodium chicken broth, divided -; 2 tablespoons minced fresh parsley -; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme -; 1/4 teaspoon salt -; 1/8 teaspoon pepper -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Roasted Garlic and Sweet Potato Soup

1. 1 whole garlic bulb -

2. 3 teaspoons olive oil, divided -

3. 2-1/2 pounds sweet potatoes (about 4 large), peeled and cut into 1/2-inch slices -

4. 2 large onions, cut into wedges -

5. 6 cups reduced-sodium chicken broth, divided -

6. 2 tablespoons minced fresh parsley -

7. 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme -

8. 1/4 teaspoon salt -

9. 1/8 teaspoon pepper -

How to cook deliciously - Roasted Garlic and Sweet Potato Soup

1. Stage

Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil.

2. Stage

Place sweet potatoes and onions in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat.

3. Stage

Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes.

4. Stage

Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan.

5. Stage

In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.