roasted garlic & sweet potato soup

smooth, velvety, soup.  deceivingly sinful and incredibly delicious ~ if the empty pot speaks for itself.

roasting the garlic is key to smooth flavour that is less likely to upset sensitive tummies {like mine} and roasting the sweet potatoes brings out their sweetness as they turn golden brown on the outside and their sugars begin to caramelize.  mmmm, i definitely snuck a few out of the roasting dish before they made it into the soup pot.  just these 2 ingredients matched up with a vegetable stock would have been wonderful, but seeing as i had some white beans kicking around the fridge from some high protein alfredo pasta i made on monday for a mini-birthday dinner party, i added those too.

why not?  i'm always up for beans and a little added protein!

{soup}

roasted garlic & sweet potato soup
makes 4 servings
1 huge sweet potato, cubed {roughly 2 cups}
4-5 cloves of garlic, peeled
2 tbsp extra virgin olive oil
1 tsp sea salt
fresh pepper
2.5 cups low sodium vegetable broth
1/2 cup water
1 cup cooked white beans {if using canned, rinse well}
1/4 tsp cayenne pepper, optional

place the cubed sweet potato & garlic cloves in a baking dish and drizzle with the oil.  sprinkle with salt & a few cracks of fresh black pepper.  roast at 375f for 30 - 35 minutes.

remove from the oven and empty contents into a small soup pot along with the broth, water and beans.  bring this to a boil, then reduce the heat and let it simmer for 10 - 15 minutes.  if you like a chunky soup then you can just season to taste with s & p and serve, but i love this once it's pureed.

you can either blend the soup in 2-3 batches in your blender {being ever so careful not to burn yourself or paint your walls with hot soup} or you can do as i did and use an immersion blender right in the pot {same caution applies.  if you're looking to transform your space, don't use splattered soup.  you're much better off contacting this girl.}.  if the soup is a little thicker than you'd like add a bit more water to the pot, then season to taste with a little more sea salt and pepper if needed and serve.

i garnished it with a little hot sauce & some raw pumpkin seeds.  deeeeeelish.
 
happy weekend friends.  saturday i'll be moonlighting on one of my favourite daily reads {can you guess which one???}, so be sure to check back for the link-through!  for the mean time, here's a little teaser of what i'll be sharing...  xo

shared at wellness weekends