My mom recently gave me 3 different types of homemade soup when she came to visit, they were so good it inspired me to make some of my own. This was the first time trying this recipe, and it was immediately placed into the “make again” pile!
6 large sweet potatoes
1 large cooking onion, chopped
1 tbsp extra virgin olive oil
1 head roasted garlic
6 cups reduced-salt chicken broth
1 or 2 cups water
Preheat oven to 350. Slice potatoes in half lengthwise. Rub cut surfaces with olive oil and place cut side down on a baking sheet. On the same baking sheet, place garlic bulb and drizzle with more olive oil. Bake uncovered in the center of the oven until the sweet potatoes are soft, about 45 minutes.
Meanwhile heat olive oil in a saute pan. Add chopped onion and saute until clear and soft. Place in food processor. Remove the potato pulp from the sweet potatoes and place in food processor. Squeeze the roasted garlic into the food processor with the sweet potato pulp. Run the food processor until a smooth puree forms. Place puree into a large saucepan and add remaining pureed potato pulp. Add broth and water until desired consistency. Cook on medium until thoroughly heated.
** NOTE: I do not have a food processor, so I used my blender, just had to do smaller batches and add liquid so it would actually puree! **
Source: The Eat-Clean Diet, Fast Fat-Loss that lasts Forever! (I highly recommend this book, if you love to cook healthy, satisfying foods!)