Roasted Garlic & Sweet Potato Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 127.0
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 405.4 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.9 g

View full nutritional breakdown of Roasted Garlic & Sweet Potato Soup calories by ingredient
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I LOVE LOVE LOVE this soup recipe from Tosca Reno's Eat Clean Diet book! I thought I'd share it. I LOVE LOVE LOVE this soup recipe from Tosca Reno's Eat Clean Diet book! I thought I'd share it.
Number of Servings: 10


    6 large sweet potatoes
    1 large yellow onion, chopped
    1 tbsp extra-virgin olive oil (EVOO)
    1 head roasted garlic
    6 cups reduced-salt chicken broth
    1-2 cups water


*Preheat oven to 350 degrees Fahrenheit. Slice potatoes in haf lengthwise, rub cut surfaces with EVOO, and place cutside down on LARGE baking sheet. On same baking sheet, place whole head of garlic (remove most but not all of papery skin. Cut about 1/2 inch off top to expose bulbs). Drizzle top of garlic head with more EVOO and a pinch of salt. Bake uncovered in center of oven for about 45 minutes or until potatoes are soft.
*While baking potatoes and garlic, heat EVOO in saute pan. Add chopped onion and saute until clear and soft. Place onions in food processor. Remove half of potato pulp from skins and place in FP with onions. Squeeze garlic pulp from skins and add to FP. Process all three until smooth puree forms. Place puree into a large saucepan. Puree remaining potato pulp. Add to saucepan. Add broth (I only used 4 cups plus 1/2 cup water) and water until desired consistency. Cook on medium until heated through.
*Enjoy!!! Makes about 10 cups of soup.

Number of Servings: 10

Recipe submitted by SparkPeople user MSWILSON130.

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