Roasted Sweet Potato and Garlic Soup

 ROASTED SWEET POTATO & GARLIC SOUP

Ingredients:                                

Large sweet potatoes, roughly chopped

(about 5 cups)

1 head garlic, peeled

1 medium onion, chopped (about 2 cups)

½ Tbsp. of coconut oil, melted

½ tsp of kosher salt, plus more to taste

1 tsp of ground turmeric

Cayenne pepper (optional)

Juice of half a lime

1 Tbsp. of olive oil

2/3 cup chopped cilantro leaves

Preheat oven to 400F.  On a baking sheet, toss sweet potatoes, garlic and onion with coconut oil and salt.  Bake until soft and golden, about 30 to 40 minutes.

Transfer roasted vegetables to a blender.  Add 4 cups boiling water, turmeric, cayenne (if using), lime juice, and olive oil and puree until smooth.  Season with salt to taste.  Add cilantro and pulse to just incorporate (do not blend, or soup will turn a muddy colour).  Serve hot.  Soup can be stored in an airtight container in the fridge for up to 4 days.

This recipe is courtesy of Sylvia Chabot and was featured in Soup for Supper, a cookbook compiled by St. Joseph Social Justice Committee in 2017.