I love every fall flavor, and sweet potatoes are on the top of that list. This soup has a delicious mix of savory and sweet. It also doesn’t need the heavy cream and fat to make it have a creamy texture, the potatoes and the almond milk do a fine job. This soup is perfect for a cold fall/winter evening. (Which we finally are getting in Florida tonight). Enjoy!
Preheat oven to 425 degrees
Brush garlic and onions with Olive oil.
Roast sweet potatoes, garlic and onion for 40- 55 min (garlic may finish before sweet potatoes.)
Let vegetables cool, squeeze out garlic cloves, then put in large blender with broth, almond milk and seasonings. (May have to do it in sections if your blender isn’t large enough.)
Transfer to pot and heat until warm enough to serve.
Serving size: 1 cup
Per serving: calories-99, fat- 1.5g, carbohydrates- 19g, fiber-3g, sugars- 8g, protein- 2g