Rosemary Sweet Potato Soup
Serves 8

2 large cloves garlic, finely chopped
2 tablespoons olive oil
12 cups vegetarian broth
8 cups sweet potatoes, cubed
½ teaspoon pepper
½ teaspoon salt
2 tablespoons fresh rosemary, finely chopped
2 cups non-dairy milk

1. Using a large stock pot, sauté the garlic in olive oil over medium-high heat until lightly browned and fragrant.
2. Add broth and potatoes and bring to a boil. Cover and cook over low heat until potatoes soften, about 30 minutes.
3. Using a blender or food processor, puree soup in batches. Return to pot and add remaining ingredients. Stir and warm thoroughly over medium-low heat.