Smoke Roasted Sweet Potato Soup

Preheat your grill to 275F. In a large bowl whisk 1/3 c olive oil, Parmesan, kosher sea salt, black pepper and Italian seasoning. Add in potatoes, carrots, onions and celery tossing to coat. Drizzle 1 tbsp of olive oil onto each garlic bulb. Cover 2 sheet pans with foil and divide the vegetables between the two. Place on the grill for 1 hour then turn over vegetables. Continue to grill until the vegetables are fork tender. Remove vegetables from the grill. Squeeze out garlic cloves (discarding bulb husk) and add to the smoke roasted vegetables. Working in batches purée vegetables in a food processor or blender. Whisk two cups of vegetable stock with vegetable purée. Strain vegetables through a fine mesh sieve. Pour strained vegetables into a large pot and add in remaining vegetable stock, onion powder, red pepper flakes and ginger powder. Simmer for 15-20 minutes. The longer you simmer the thicker the soup will be. Serve topped with garnishes.