Roasted Garlic & Sweet Potato Soup

Ingredients

• 12 lbs sweet potatoes, peeled and cubed
• 22 whole garlic bulbs, tops cut off
• 32 tbsp olive oil
• 44 cups vegetable broth
• 51/2 cup organic coconut milk (carton style) (optional)
• 61 tsp sea salt
• 71/2 tsp black pepper
• 81/4 tsp ground cinnamon (optional)

Instructions

1. 1

   Preheat oven to 400°F and cut sweet potatoes into chunks while leaving garlic bulbs whole.

2. 2

   Roast sweet potatoes and garlic bulbs on a baking sheet until potatoes are tender and garlic is soft and caramelized.

3. 3

   Squeeze roasted garlic cloves out of their skins and transfer both garlic and roasted sweet potatoes to a large pot.

4. 4

   Add vegetable broth and simmer the mixture, then use an immersion blender to puree until smooth and creamy.

5. 5

   Stir in coconut milk if desired, and season with salt and pepper to taste.

6. 6

   Serve hot, garnished with optional herbs or a drizzle of olive oil.