Directions

Preheat oven to 450. Cut sweet potatoes into 1” cubes. Toss with 2 tbsp olive oil and season with salt and pepper. Place on baking sheet and bake for 25 minutes or until tinged with gold, turning once or twice.
Heat remaining 2 tbsp oil in a soup pot over medium heat. Add onion and carrots and saute for 5 minutes or until softened. Add garlic and saute for 1 minute longer. Add sweet potatoes and pour over stock. Bring to a boil, reduce heat and simmer for 15 minutes or until vegetables are soft.
Cut stems off chard and discard. Chop leaves.
Puree soup in a food processor or blender until smooth. Return to pot and add chard. Simmer for 5 minutes or until chard leaves are tender. Taste and add more salt and pepper if necessary.