1/2 cup diced onion
1/2 cup diced carrot
1/2 cup celery
3 cups peeled and diced sweet potato
1 cup roasted garlic cloves
2 1/2 quarts vegetable stock
1 cup heavy whipping cream
4 tablespoons Hawkwind Heat mustard
1 tablespoon fresh chopped sage
1 tablespoon fresh chopped rosemary
1/2 Tablespoon butter
1/2 Tablespoon olive oil
Salt and pepper to taste
Peel about six heads of fresh garlic. Place garlic cloves in a bowl and toss them with half the olive oil. Wrap garlic in aluminum foil. Roast in a 350-degree oven for approximately 30 minutes, or until bolden brown. Reserve.
In a 4 quart pot heat remaining olive oil and butter and saute onion, carrot, and celery until they start to brown. Add vegetable stock and roasted garlic. Bring to a simmer for about 10 minutes.
With a handheld blender, blend soup and vegetables until smooth. Slowly add heavy cream. After the cream is incorporated add the Hawkwind Heat, sage, and rosemary. Season to taste with kosher salt and white pepper.