Roasted Garlic & Sweet Potato Soup
Use a sheet pan to do all the work on this quick and easy soup recipe!
Servings: 4 servings
Ingredients
- 1 head garlic
- 3 medium sweet potatoes
- 1 medium yellow onion
- 3 cups vegetable stock
- 1/2 tsp ground tumeric
- olive oil
Instructions
- 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.