Roasted Sweet Potato Garlic Soup Recipes

ROASTED GARLIC AND SWEET POTATO SOUP

Steps:

• 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 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat. , Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes., Place 1-1/2 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.

ROASTED SWEET POTATO SOUP

Steps:

• Place sweet potatoes and onions in separate greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 15 minutes, stirring once., Meanwhile, combine 1/2 cup broth, soy sauce, maple syrup and garlic; drizzle over onions and toss to coat. Bake potatoes and onions 15-20 minutes longer or until tender., In a blender, cover and process potatoes and remaining broth in batches until smooth. Transfer mixture to a Dutch oven; add onion mixture and pepper. Heat through. Garnish with pumpkin seeds if desired.

ROASTED SWEET POTATO & GARLIC SOUP

Steps:

• Preheat oven to 200°C.
• Toss the sweet potato, onion and garlic in oil.
• Place on a lined oven tray and bake in oven to bake for 20 - 25 minutes or until tender.
• Place the roasted vegetables in a large saucepan with stock and bring to the boil and then remove from the heat and allow to cool slightly and then blend with a stick blender in the pot or in batches in a food processor and return to the pot.
• Whisk in the cream cheese into the soup until smooth and simmer for a further 5 minutes until well heated.
• Season to taste and serve in bowls and garnish with parsley and serve with crusty bread.

JAMIE'S ROASTED SWEET GARLIC SOUP

Steps:

• Preheat the oven to 200 C or 400 degrees F.
• Bake the garlic cloves for about 20 minutes or until soft.
• Break the bread into small pieces and soak in the milk.
• Using a food processor, blend the almonds until fine.
• Throw in the soaked bread and the soft inside of the roasted garlic.
• Add a little chicken stock or water and blend.
• When you have a fine purée, gradually add in enough stock or water to make a nice, thick, soup.
• Finish by seasoning with salt and pepper and a good drizzle of sherry vinegar and olive oil.
• Garnish with some green grapes and chopped marjoram on top.

ROASTED GARLIC SWEET POTATO SOUP

Steps:

• In a large stock pot add chicken broth, sweet potatoes, apple, onion, celery, red pepper, and carrots and bring to a boil.
• Turn down the heat to a low simmer.
• Squeeze the cloves out of the roasted garlic and set aside.
• Simmer until everything is very soft, approximately one hour.
• Add garlic cloves.
• Use the immersion blender or transfer to a blender and blend soup until smooth, return to pot.
• Add Thyme sprigs and cream, stir well and slow simmer for 5 minutes until all is incorporated.
• Saute the Andouille over med-high heat until crispy and add to the pot.
• Stir and serve.

ROASTED SWEET POTATO & GARLIC SOUP

Steps:

• Toss the sweet potato, onion, and garlic in the oil. Place onto a lined oven tray and bake at 200ºC for 20-25 minutes or until tender.
• Place roasted vegetables into a large saucepan with the stock and bring to the boil. Remove from the heat and allow to cool slightly, puree until smooth. Whisk in the Philly* and seasonings, reheat thoroughly.
• Serve with a sprinkling of chives.