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Roasted Garlic and Sweet Potato Soup

“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.
  • Total Time
    Prep: 1 hour + cooling Cook: 15 min.
  • Makes
    10 servings (2-1/2 quarts)

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.
Nutrition Facts
1 cup: 109 calories, 2g fat (0 saturated fat), 0 cholesterol, 440mg sodium, 21g carbohydrate (9g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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