Roasted Garlic And Sweet Potato Soup

• 1 whole garlic bulb
• 3 teaspoons olive oil, divided
• 2-1/2 pounds sweet potatoes (about 4 large), peeled and cut into 1/2-inch slices
• 2 large onions, cut into wedges
• 6 cups reduced-sodium chicken broth, divided
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. 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.
2. Place sweet potatoes and onions in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat.
3. Bake garlic and vegetables at 425u0b0 for 30-35 minutes or until tender. Cool for 10-15 minutes.
4. 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.
5. In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.

garlic, olive oil, sweet potatoes, onions, chicken broth, parsley, thyme, salt, pepper

Taken from www.tasteofhome.com/recipes/roasted-garlic-and-sweet-potato-soup/ (may not work)