2 onions, chopped

6 garlic cloves, peeled and halved

2 tbsp (30 ml) olive oil

6 cups (900 g) sweet potatoes, peeled and diced (2 to 3 potatoes)

6 cups (1.5 litres) chicken broth

In a large pot, soften the onions and garlic in the oil. Add the sweet potatoes and cook for about 2 minutes.

Add the broth and bring to a boil. Simmer, covered, for about 20 minutes or until the potatoes are tender.

In a blender, purée the soup until smooth. Season with salt and pepper. Serve immediately with the toppings or let cool and freeze in sealable containers or bags.

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