Roasted Sweet Potato and Chicken Soup

I'm going to let you decide how much of each ingredient to add...

Roast peeled and cut up sweet potatoes, carrots, and garlic by tossing them with salt and avocado oil and baking on a cookie sheet for 30 minutes at 400 degrees F., stirring once after 15 minutes.

Make Chicken stock (I made mine from the bones of a rotisserie chicken, simmered with chopped onions and carrots, salt, pepper, and herbes de Provence), strain and cool, skim off fat.

Simmer the strained stock (I added some turkey stock from my freezer) with a cup of red lentils until the lentils are tender

Add:
The roasted vegetables
Dried sage

Simmer enough to let the flavors blend. Using an immersion blender, liquify the soup.

Add:
1-1/2 cups cut up cooked chicken 

Warm soup through and serve.