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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.

10 ServingsPrep: 1 hour + cooling Cook: 15 min.

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 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

2 of 2

Roasted Garlic and Sweet Potato Soup (continued)

Directions (continued)

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. Yield: 10 servings (2-1/2 quarts).

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