Creamy Sweet Potato Soup

 Well, tomorrow is supposed to be October, even though the weather says it's late August, so we're making soup anyhow. It's at least a little breezy out...does that count?
 Today we made some roasted sweet potato soup; it's parve, gluten-free, nut-free, egg-free, nutritious and really damn good. Let's see how to make it:


 Serves about 4
 2 medium-sized sweet potatoes, cut in thick slices
 2 medium-sized gold potatoes, cut in thick slices (russet may work, but gold are much creamier!)
 1 red onion, cut in thick slices
 1 whole garlic bulb
 2 cups vegetable broth, or more to taste
 Salt to taste
Coconut oil

The roasted potatoes out of the oven, we forgot a to take a picture when they were raw.

 Preheat your oven to 375 F / 190 C.
 Grease a casserole dish lightly with the coconut oil and drop your chopped potatoes and onions in, then dot the top with a little bit extra coconut oil. Slice the very top off your garlic bulb so the cloves are exposed, oil the bulb lightly and wrap it in aluminum foil.
 Cover the dish tightly with foil as well and place it and the garlic in the oven and bake for about one hour, or until the potatoes are very tender (the garlic will certainly be done by now).
 Remove both of them from the oven (you may want to let them cool a few minutes, so they aren't flaming hot).

 The potatoes puréed, see how creamy they are?

 Take your roasted garlic bulb and get that delicious roasted garlic out of it (you can unwrap each clove and pluck the garlic out, or you can just squeeze the paper and the meat inside will slide out).
 Add the potatoes, onions and roasted garlic to a food processor and blend it until it's nice and creamy like in the picture. You may have to do it in batches (we did it in two).
 Now, transfer your purée into a pot and add the vegetable stock. We added just about two cups, because we like it really thick, but customize it! Add as much or as little as you like until it reaches your desired texture.

Please remember a lid when heating.

Just put the pot on low to medium heat and wait until it's hot enough to eat, salting to taste. And put a lid on that thing, ours spit like crazy.
 Now you just got to ladle it up into bowls (or fancy mugs, like us) and serve it with...well, anything you like! It being parve we find it incredibly versatile.
 If you would like to make it fleishig, we've also made this with chicken broth (and it's awesome). On the other side of the spectrum, some people like adding milk to creamy soups. We're not big fans of it, but if you are, give it a try!
 And oh yeah, if you need to stretch any leftovers into a slightly bigger serving, add a little extra vegetable broth. It will thin it out a little, but not too much. Just serve it with extra sides (i.e. a bigger serving of broccoli or chicken).