Roasted Garlic & Sweet Potato Soup
Use a sheet pan to do all the work on this quick and easy soup recipe!
Prep Time10 minutes mins
Cook Time25 minutes 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.