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Roasted Garlic & Sweet Potato Soup

Use a sheet pan to do all the work on this quick and easy soup recipe!
Prep Time10 mins
Cook Time25 mins
Course: Main Course, Soup
Cuisine: American
Servings: 4 servings


  • 1 head garlic
  • 3 medium sweet potatoes
  • 1 medium yellow onion
  • 3 cups vegetable stock
  • 1/2 tsp ground tumeric
  • olive oil


  • Preheat oven to 400°.
  • Peel and dice the sweet potatoes & onion into ½ inch cubes. Toss in a large bowl with 2 Tbsp olive oil, salt & pepper.
  • Slice a portion of the garlic bulb off to reveal the cloves. Remove excess paper, drizzle with 2 teaspoons olive oil and wrap in foil.
  • Place sweet potatoes, onion and garlic bulb on a sheet pan. Bake for 25 minutes.
  • Once cooled enough to touch, transfer the potatoes & onion to a blender. Squeeze the garlic pulp from each clove into the blender. Add ¼ cup to the sheet pan to scrape up all of the browned bits. Add this to the blender, along with the remaining stock and tumeric.
  • Blend until smooth and creamy. Rewarm soup as needed.
  • Optional: Serve with a drizzle of cream or coconut milk.