Roasted Garlic and Sweet Potato Soup

 This was one of those recipes I was a bit unsure of.  I did wonder how the combination of nutty roasted garlic could be bad, but just wasn't sure.  Besides being very simple, extremely good for you, and easy, this soup was very tasty.  It reminded me of the carrot soup I make.  The nuttiness of the roasted garlic against the sweetness of the sweet potato was a winning combo. 

This is a very versatile soup as well.  Not a fan of thyme, no problem, try some warm cinnamon.  Or some curry powder.  Maybe some nutmeg.  Lots of possibilities.  

This soup was gone in one sitting.  There was what I would call a sampling left, which I attempted to have for lunch the next day.  And my daughter mooched half of.  Little stink.

 If you are trying to eat healthy, there is not much better than a soup like this.  If you are not trying to eat healthy, have some dessert after you eat this soup. 

ROASTED GARLIC AND SWEET POTATO SOUP

adapted from: tasteofhome

INGREDIENTS:

• 2 whole garlic bulb
• 3 tsp olive oil, divided
• salt and pepper
  
• 2-1/2 pounds sweet potatoes (about 4 large), peeled and cut into 1/2-inch slices
• 1 large or 2 normal sweet onions, cut into wedges
• 1 box reduced-sodium chicken broth, divided
• 2 TBSP minced fresh parsley
• 1 TSBP minced fresh thyme or 1 tsp dried thyme
• 1/4 tsp salt
• 1/8 tsp pepper
• herbs de provence

DIRECTIONS:

Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Sprinkle with salt and pepper.  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.Sprinkle with herbs de provence and some salt and pepper.

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.  Place in pan.  Add sweet potatoes and onion to blender with remaining broth and blend until smooth.  Place in pan with garlic and mix well.  Heat until warm through.  Serve with warm bread or crackers.