Roasted Garlic & Sweet Potato Soup - Cook For Your Life- anti-cancer recipes

Roasted Garlic Sweet Potato Soup

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

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...


Ingredients

  • 1½ pounds sweet potato
  • 4 fat cloves of garlic
  • 1 tablespoon olive oil
  • ½ medium onion, chopped
  • Salt and pepper, to taste
  • 3 to 4 cups of water
  • 1 recipe Chipotle Yogurt

Nutrition Facts

Calories

224 cals

Fat

6 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

40 g

Sugar

11 g

Fiber

6 g

Protein

5 g

Sodium

1060 mg

Directions

  1. Preheat the oven to 400 degrees. Wash the sweet potatoes, pierce them a few times with a fork, then cover them individually with foil. Wrap the garlic cloves in foil and place on a baking sheet with the potatoes and bake until tender, about 45 minutes.
  2. Remove the potatoes from the oven and once cool enough to handle, peel off the skin. It will come off easily. Take the garlic out of their skins.
  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)

Chef Tips

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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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