Sweet Potato Bisque

Bake the Sweet Potatoes + Make the Puree
1 Preheat the oven to 400°F.
2 Poke the sweet potatoes with a fork so they don't explode in the oven. 
3 Place the sweet potatoes a baking sheet, transfer to the oven and bake for an hour (or until soft.)
4 When the sweet potatoes are softened, remove from the oven, and cool for 30 minutes.
5 Once the potatoes have cooled, slice in half, and scoop the substance out of the skins. 
6 Puree the sweet potatoes in a blender or a food processor until smooth. 
7 Season with curry powder, cumin, black pepper and salt and set aside.
Make the Soup
1 Heat the extra virgin olive oil in a medium-sized stock pot over medium heat.
2 Chop the onion and garlic. 
3 When the pan is hot, add the onion and thyme, sautéing until soft, 3-5 minutes.
4 Add the garlic, and cook until fragrant, 1-2 minutes.
5 Pour in the vegetable broth slowly, and scrape the bottom of the pot to remove any overcooked bits. This will add flavor to the soup! Bring to a boil.
6 Add the sweet potato puree, and stir until smooth, bringing to a simmer.
7 Add the milk, stirring until incorporated, then lower the heat. Simmer for an additional 30 minutes. Add salt and pepper to taste if the soup needs it.
8 Serve warm, garnish with additional fresh thyme and enjoy!