“My garden produced a bumper crop of sweet potatoes and I created this soup to help use them up,” says Kathy Rairigh from Milford, Indiana. You’ll love the creamy texture and flavors of garlic and thyme.
Roasted Garlic and Sweet Potato Soup
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
Directions
- 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.
- Place sweet potatoes and onions in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat.
- Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes.
- 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.
- In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.
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