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Servings: 4 Prep time: 30minutes
Roasted Garlic Sweet Potato Soup
Roasting enhances the sweetness of nearly everything. It brings out the natural sugars from the most unlikely candidates, and I’m thinking of garlic. Roasted garlic is nutty, mellow-tasting and quite delicious. It has none of the sharp spiciness of raw. They are so mild and sweet you can literally pop the cloves out of their skins and into your mouth. And since there’s nothing sweeter or tastier than baked sweet potato, put them together, you have a super simple soup that’s bursting with flavor. A dollop of our smoky, spicy chipotle yogurt is the perfect topping to finish it off. So yummy!
3. In a medium stockpot, heat the olive oil and the onions. Cook over medium heat, until translucent and soft, about 5 – 8 minutes. Add the baked sweet potato, garlic and 3 cups of water. Sprinkle with salt and pepper and bring to a boil, then reduce to a simmer for 15 minutes.
4. Puree the soup, then taste for seasonings and continue to heat through.
5. Serve with a dollop of Chipotle Yogurt. (Sore mouth? See Ann’s Tips)
Ann’s Tips and Tricks
This recipe is a great way to use leftover baked sweet potatoes. If you are a garlic fan, roast some extra and add it in. It won’t hurt. If your mouth is sore from treatment, forget the Chipotle yogurt serve with plain whole milk yogurt instead.