Into My Kitchen

Sweet potato tomato and roasted garlic soup

1 garlic bulb
3 tbsp olive oil
2 carrots sliced
1 onion diced
1 large sweet potato chunked
6 Roma tomatoes diced
2 stock cubes

Drizzle garlic bulb with one tbsp. oil and place in 350 F oven for about 30 minutes to roast.

Sautee the onion in a large pot with 2 tbsp of oil until tender, about 10 minutes.

Stir in tomatoes and let cook another 5 minutes.

Add carrots and sweet potato.

Cover with water and add stock cubes.

Cook until vegetables are tender.

Squeeze garlic into soup.

Blend in a food processor until smooth.