Roasted Sweet Potato Soup with Brie and Crispy Sage
- Ingredients:
- 2½ pounds sweet potatoes (about 4 large)
- 3-4 whole roasted garlic cloves
- 3 teaspoons olive oil, divided
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 3 teaspoons olive oil, divided
- 1 large onion, chopped
- 1 tablespoon fresh thyme minced
- 1 tablespoon fresh sage, minced (plus a few whole leaves for serving)
- 4 cups reduced-sodium chicken or veggie broth
- ½ teaspoon cinnamon
- 1 tablespoon honey
- 2 tablespoons butter
- 6-8 ounces brie cheese, rind removed
Preheat the oven to 425 degrees F.
Wash sweet potatoes, pierce them a few times with a fork, cover them individually with foil. Cut off top ¼ inch of garlic head, drizzle 1 teaspoon olive oil, sprinkle salt + pepper and wrap in foil. Place sweet potatoes and garlic on a baking sheet pan and bake until tender, about 45 minutes to 1 hour.
Remove the potatoes from the oven and once cool enough to handle, peel off the skin. Press garlic out of their skins.
In a large soup pot, heat the remaining olive oil and sautee the onions over medium heat, until translucent and soft, about 3-5 minutes. Add the baked sweet potatoes, roasted garlic, thyme, sage and broth; bring to a boil, reduce to a simmer for 15 minutes.
Puree the soup, add the cinnamon, honey, brie and butter; stir until melted. If needed, thin the soup with a little milk or additional broth.
Heat a small skillet over medium heat with one tablespoon of oil. Add the extra sage leaves and fry until crispy, about 30-40 seconds. Transfer to paper towel lined plate.
Serve soup with extra brie and a drizzle of cream (optional) and crispy sage.