Roasted Garlic and Sweet Potato Soup
While creamy orange root vegetables are traditionally pretty sweet, this unique sweet potato soup has a surprising burst of extra-savory flavor thanks to the roasted garlic.
- 4 heads garlic (or more, see note)
- olive oil, for drizzling
- salt and pepper, for sprinkling
ROASTED SWEET POTATOES
- 2 Tbsp olive oil
- 1 tsp kosher salt
- 1⁄2 tsp black pepper
- 6 medium sweet potatoes, quartered (no need to peel)
- 2 Tbsp olive oil
- 2 Spanish onions, diced
- 11⁄2 tsp kosher salt
- 1⁄4 tsp black pepper
- 4 cups broth
- 6 cups water
- 2 bay leaves
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Prepare roasted garlic: Cut off the top of each head of garlic, exposing the cloves inside. Generously drizzle with olive oil and sprinkle salt and black pepper over each head. Place on a large piece of foil, then fold foil to completely enclose the garlic. Place in a baking dish (in case of any leakage from the foil).
- Prepare the sweet potatoes: Drizzle prepared baking sheet with oil and sprinkle with salt and pepper. Use a piece of sweet potato to spread the oil all over the surface of the pan. Place sweet potato quarters, cut side down, in a single layer on the prepared baking sheet. Roast sweet potatoes and garlic for 60 minutes. Remove from oven and set aside to cool.
- Meanwhile, heat oil in a large soup pot over medium heat. Add onions, salt, and pepper. Cook, stirring occasionally, for 10–15 minutes, until soft and fragrant.
- Once cool enough to handle, remove the peels from sweet potatoes and add the sweet potatoes to the pot. Discard peels. Squeeze garlic cloves from the bulbs and add to the pot as well.
- Add broth, water, and bay leaves. Increase heat to high and bring to a boil. Reduce heat to low and simmer for about an hour.
- Remove soup from heat. Remove bay leaves and discard. Use an immersion blender to blend soup really well, until completely smooth. Add water, as needed, to reach desired consistency. Taste and add salt and pepper to taste.
This soup freezes nicely in an airtight container. Note: When preparing the roasted garlic, you may want to prepare an extra head or two and set aside to use as a garnish for the soup.
(Originally featured in Family Table, Issue 709)
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