Preheat oven to 400 degrees.
Sweet Potatoes, Olive Oil
Wash and cut in half lengthwise about 4 sweet potatoes. Lightly season a baking sheet with extra virgin olive oil. Lay potato halves cut size down onto seasoned baking sheet and bake in a 400 degree pre-heated oven until soft, about 20-30 depending on size of sweet potatoes.
Red Onion, Garlic
While potatoes bake, add about one teaspoon of extra virgin olive oil to a medium-sized stock pot and saute one small or one-half medium red onion, sliced. When tender, add about 4-6 medium/large garlic cloves, smashed, and saute a few minutes until cooked through.
Vegetable Stock, Pears, Soy Sauce, Red Pepper Flakes
After sweet potatoes are done and cooled down a little, scoop out meat and add to pot with onions and garlic. Add 1 quart homemade or low-sodium vegetable stock (add water as needed to adjust thickness/flavor), 1 teaspoon low-sodium gluten-free soy sauce, two peeled then sliced and coarsely chopped soft ripe pears, a pinch of red pepper flakes (or more to taste), freshly ground sea salt and pepper to taste.
Cook all ingredients on medium-low heat for about 15 minutes. Let cool to room temperature and puree with an emersion blender.
Chives, or Parsley, Toast
Reheat soup when ready to eat and serve with chopped chives or parsley depending on what you have on hand or in your garden, rub toast with a garlic clove.