Roasted Garlic & Sweet Potato Soup

99 calories; 3.5 g protein; 1.5g fat; 18g carbohydrates

This recipe is from Tosca Reno's book, The Eat-Clean Diet. I'll be pulling a lot of recipes from the book because it has so many great ones!

I made this today and it was delicious. Soups are a great way to get in our vegetables. In this soup we'll get our complex carbohydrates from the sweet potatoes, and vegetables from the onion, and garlic. So all you need with it is a Lean Protein, i.e. egg whites, lean chicken breast, etc.

Tosca says this about the benefits of garlic:
"Roasted garlic adds superb flavor to any soup. Roasting whole heads of garlic in the oven is much simpler than it sounds and removes the bitterness. Garlic helps reduce blood pressure, reduces the risk of heart disease and fights cancer."

Ingredients
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 or bouillon
1 or 2 cups of water

Instructions
Preheat oven to 350 degrees. 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 a whole bulb of garlic and drizzle with more olive oil. Bake uncovered in center of 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 half the potato pulp from the sweet potatoes and place in a food processor. Squeeze the roasted garlic into the food processor with 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.

Lola's Notes:
My potatoes weren't very 'large', so the recommended amount of chicken broth and water would have made it too runny. Put in as needed, instead of dumping in the written amount so it stays nice and creamy.