Roasted Garlic and Sweet Potato Soup

Ingredients

• 2 tablespoons parsley fresh minced
• 1 tablespoon thyme dried fresh minced
• 1  garlic clove whole
• 6 cups chicken broth divided reduced-sodium
• 3 teaspoons olive oil divided
• 2 large onion cut into wedges
• 0.1 teaspoon pepper 
• 0.3 teaspoon salt 
• 2.5 pounds sweet potatoes and into peeled cut into 1/2-inch slices ( 4 large)

Equipment

• sauce pan
• oven
• blender
• baking pan
• aluminum foil

Directions

1. Remove papery outer skin from garlic bulb (do not peel or separate cloves).
2. Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil.
3. Place sweet potatoes and onions in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
4. Drizzle with remaining oil; toss to coat.
5. Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes.
6. Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth.
7. Transfer to a large saucepan.
8. In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.