Roasted Garlic and Sweet Potato Soup
TOTAL TIME: Prep: 1 hour + cooling Cook: 15 min.
YIELD: 10 servings (2-1/2 quarts).
“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.
Ingredients
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1 whole garlic bulb
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3 teaspoons olive oil, divided
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2-1/2 pounds sweet potatoes (about 4 large), peeled and cut into 1/2-inch slices
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2 large onions, cut into wedges
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6 cups reduced-sodium chicken broth, divided
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2 tablespoons minced fresh parsley
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1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
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.
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2.
Place sweet potatoes and onions in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat.
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3.
Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes.
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4.
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.
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5.
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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