Description
Roasted Sweet Potato Soup is a cozy, nourishing dish made with roasted sweet potatoes, savory aromatics, and a vegetable broth base. It’s creamy, flavorful, and packed with vitamins and nutrients, making it the perfect comfort food for cooler months.
Ingredients
Scale
- 2 large Sweet Potatoes – peeled and chopped
- 2 tbsp Olive Oil – for roasting
- 1 medium Onion – chopped
- 3 cloves Garlic – minced
- 4 cups Vegetable Broth – for the soup base
- Salt & Pepper – to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and chop the sweet potatoes into chunks. Toss them with olive oil, salt, and pepper.
- Spread the sweet potatoes in a single layer on a baking sheet and roast for 30-40 minutes, until tender.
- While the sweet potatoes roast, heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
- Once the sweet potatoes are roasted, add them to the pot with the onions and garlic. Pour in the vegetable broth and bring to a simmer.
- Blend the soup using an immersion blender or transfer it to a blender in batches until smooth.
- Taste and adjust the seasoning with more salt, pepper, or additional spices if desired.
Notes
- To make it extra creamy, add a splash of coconut milk.
- For a spicier version, add cayenne pepper or red pepper flakes.
- This soup stores well in the fridge for 3-4 days and freezes for up to 3 months.
- For a richer flavor, try adding a pinch of smoked paprika or cinnamon.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting & Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg