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Preheat the oven to 375°F.
Place garlic in a small baking pan and cover with foil.
Roast about 40 minutes or until cloves are soft. Cool slightly, then cut open cloves and squeeze out roasted garlic (you should have about 1 tablespoon).
Bring a large pot of water to a boil. Add sweet potato and cook 6 to 8 minutes or until fork-tender. Drain and set aside.
Heat a large skillet over medium heat.
Add onion and cook about 5 minutes or until beginning to brown and stick to the pan.
Stir in broth and continue to cook 3 minutes or until very tender, stirring occasionally.
In bowl of a food processor, purée roasted garlic, cooked sweet potatoes, cooked onion, soymilk, cinnamon, cumin and turmeric until smooth.
Transfer to a medium bowl and fold in basil, parsley and chives.