Roasted Garlic and Sweet Potato Soup
Roasted Garlic and Sweet Potato Soup might be just the soup you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 122 calories, 5g of protein, and 2g of fat per serving. This recipe serves 10. A mixture of chicken broth, onions, garlic bulb, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.
Instructions
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 15-in. x 10-in. x 1-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.