Sweet potato, garlic and carrot soup

Ingredients for 4 servings:

• 1 bulb(s) garlic
• 1 tsp olive oil or sunflower oil
• 1 onion(s), chopped
• 300 g sweet potato(s), cut into small cubes
• 5 carrots, grated
• 1 liter vegetable broth
• 115 g white beans
• pepper
• 4 tbsp low-fat yogurt
• 1 tbsp chives, freshly chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Preheat the oven to 190°C (top/bottom heat). Separate the garlic bulb into individual cloves and place in a casserole dish. Sauté in the oven for 20 minutes until the garlic is soft. Then squeeze the garlic into a bowl. Heat the oil in a saucepan, add the onions and potatoes, and sauté for 5 minutes, stirring. Deglaze with the stock and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Add the beans, garlic, and grated carrots and simmer for another 10 minutes, until the potatoes are tender. Remove the soup from the heat and puree thoroughly with a hand blender, mashing the potatoes and beans if necessary to make the soup even thicker and chewier. Divide the soup among 4 bowls and garnish with yogurt and chives.