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Roasted Garlic and Sweet Potato Soup Recipe
ItÂ’s their season. YouÂ’ll love the creamy texture and flavours of garlic and thyme.
1 whole garlic bulb
3 teaspoons olive oil, divided
2 Â½ pounds sweet potatoes (about 4 large), peeled and cut into Â½Â” slices
2 large onions, cut into wedges
6 cups reduced chicken broth, divided
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
Â¼ teaspoon salt
1/8 teaspoon pepper
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.
Place sweet potatoes and onions in a 15Â” x 10Â” x 1Â” baking pan coated with cooking spray. Drizzle with remaining
oil; toss to coat.
Bake garlic and vegetables at 425Â° for 30-35 minutes or until tender.
Cool for 10-15 minutes.
Place 1Â½ 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.
In batches, process the sweet potatoes, onions and remaining
broth until smooth; add to garlic mixture.
Cook, stirring occasionally, until heated through.
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Back to main menu of issue No. 121 November 2010
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