Sunday, 24th May 2020

This Month's Magazine
Roasted Garlic and Sweet Potato Soup Recipe

Roasted Garlic and Sweet Potato Soup Recipe

It’s their season. You’ll love the creamy texture and flavours of garlic and thyme.

INGREDIENTS (serves 10)

  • 1 whole garlic bulb
  • 3 teaspoons olive oil, divided
  • 2 ½ pounds sweet potatoes (about 4 large), peeled and cut into ½” 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
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper



  1. 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.
  2. Place sweet potatoes and onions in a 15” x 10” x 1” baking pan coated with cooking spray. Drizzle with remaining
    oil; toss to coat.
  3. Bake garlic and vegetables at 425° for 30-35 minutes or until tender.
  4. Cool for 10-15 minutes.
  5. Place 1½ 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.
  6. In batches, process the sweet potatoes, onions and remaining
    broth until smooth; add to garlic mixture.
  7. Cook, stirring occasionally, until heated through.

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