Tosca Reno's Roasted Garlic and Sweet Potato Soup

I'm reading Tosca Reno's The Eat Clean Diet right now.  I already eat clean - lots of fruits and vegetables, lean protein, complex carbs, 5-6 meals a day, drink lots of water, you get the point.  And I love sweet potatoes.  As a sweet root vegetable, they help to curb sugar cravings, which I definitely need help with (my shakeology helps with that too, but I 'll take the help where I can get it!!).  Sweet potatoes are popular and very cheap right now since it's the holidays!!  Try out her yummy recipe for Roasted Garlic and Sweet Potato Soup!

 science.howstuffworks.com

Ingredients:
6 large sweet potatoes
1 large onion, chopped
1 head of roasted garlic
1 TBSP EVOO
6 cups reduced salt chicken broth
1-2 cups water
(Vegetarians use veggie broth)

Preheat oven to 350.  Slice potatoes in half, rub with olive oil, place cut side down on a baking sheet, along with a bulb of garlic and drizzle with more EVOO.  Bake about 45 minutes, until potatoes are soft.

Heat olive oil in a saute pan, add chopped onion and saute until clear and soft.  Place in food processor.  Remove half the pulp of the sweet potatoes and place in food processor.  Squeeze garlic into food processor.  Run food processor until smooth puree forms. Place puree into a large saucepan and add remaining sweet potato pulp.  Add broth and water until desired consistency.  Cook on medium until heated.