Roasted Garlic and Potato Soup
- 1 1/2 lbs potatoes (about 4 medium-sized), peeled and cut into medium-sized chunks
- 8 large cloves garlic, peeled
- 6 cups water
- 1 large Onion, chopped
- 1 large carrot, peeled and cut into large chunks
- 1/3 cup nutritional yeast
- 2 tsp salt
- 2 tsp dried rosemary, rubbed between your nice clean fingers
- 4 bulbs of garlic, roasted
- 1/2 lb (227 grams) of medium firm tofu (silken is best)
- Freshly ground black pepper
- Chopped chives or green onions for garnish
- Wrap the four bulbs of garlic in foil and roast at 400 degrees for approximately 40 minutes, or until squishy to the touch. Unwrap and allow them to cool a bit before slicing off the top 1/4” of the bulbs so that the tips of each clove are exposed. Squeeze these into a small bowl. It is messy and sticky and you will probably not get every last bit of roasted garlic out of the skins – that is ok. Using a sharp knife to scrape the roasted garlic off of the skins and your fingers is also ok.
While the garlic is roasting, place the potatoes in a large saucepan or Dutch oven along with the garlic, water, Onion, carrot, nutritional yeast, salt, and rosemary. Bring to a boil, then cover and simmer until the potatoes are very soft (about 20 to 30 minutes). Remove from heat, and strain, reserving the cooking broth. Place the roasted garlic and crumbled tofu into a food processor along with the cooked Potato mixture and some of the broth, and puree until smooth. (You will probably have to do this in increments, unless you have a HUGE-ass food processor.) Transfer this all back into the pot.