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EASY roasted sweet potato soup! With shallots, cumin, thyme, and stock. Swirl in a little sour cream or yogurt and serve with some crusty bread.
Photography Credit:Elise Bauer
There’s been a lone sweet potato sitting in my pantry for the last couple of weeks. Every time I would open the pantry door, there it would be, looking back at me, as if to say, “why don’t you make something with me already?!”
I have a habit of buying perishables with the noblest of intentions, only to forget them in the sea of everyday distractions, until they’re good for nothing but compost.
Fortunately for this root vegetable, inspiration arrived from a colleague who had made a sweet potato soup from a Donna Hay recipe.
EASY SWEET POTATO SOUP
The distinguishing elements of the original recipe were sweet potato, red onion, and cumin. I changed it a little bit, opting for shallots instead of red onions, using much less cumin (it’s a strong spice), adding some thyme, and finishing with a swirl of sour cream.
Oh my gosh, so good! And so incredibly easy. You peel and cube the sweet potato, roast it for half an hour with some shallots, and purée everything in a blender with some stock and seasonings. The soup lasts for days and reheats beautifully.
WHAT TO ADD TO SWEET POTATO SOUP
This is a recipe that lends itself well to adaption. Play with the spices, swapping out the thyme and cumin for other favorite mixes. Chili powder or fresh ginger would both be fantastic. This is also a great time to break out those little jars of exotic spice mixes with names like ras el hanout or harissa that you might have lingering in the cupboard from other recipes.
You can also turn this creamy soup into more of a complete meal by adding things like chickpeas, shredded chicken, or wilted greens. This is a great way to use up leftovers in the fridge.
WHAT TO SERVE WITH SWEET POTATO SOUP
On its own, this soup makes a fairly light meal, perfect for lunch or an easy dinner. Serve it with just a green salad and some hearty, crusty bread for dipping and cleaning the bowl.
You could also serve the soup alongside a main course like roast chicken or seared pork chops.
HOW TO FREEZE SWEET POTATO SOUP
This soup freezes well! Portion it into freezer containers or freezer bags, and freeze for up to three months.
Let it thaw overnight in the fridge before reheating, or transfer the frozen block of soup directly to a saucepan and warm over low heat. If the soup looks separated, whisk it rapidly with a whisk or transfer it back to the blender and whirl it for a few seconds.
More Ways to Enjoy Sweet Potatoes
- Slow Cooker Chickpea Curry with Sweet Potatoes and Red Peppers
- Sustenance Stew with Sweet Potatoes and Swiss Chard
- Roasted Sweet Potato Quinoa Bowls
- Sweet Potato and Black Bean Tacos
- Sweet Potato and Yukon Gold Bake
Roasted Sweet Potato Soup Recipe
Recipe adapted from Donna Hay Magazine.
- 1 pound garnet sweet potatoes, peeled and cut into 1 1/2-inch cubes
- 2 large shallots, peeled and cut in half lengthwise
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon ground thyme
- 1/4 teaspoon of cumin seeds (or ground cumin)
- 3 cups chicken stock
- 1/8 teaspoon black pepper
- 2 tablespoons sour cream or plain yogurt (Greek or regular, omit for paleo version)
1 Preheat oven to 450°F.
2 Prepare the sweet potatoes: Place sweet potato cubes and shallots in a large bowl. Drizzle with oil. Sprinkle with salt, thyme, and cumin. Toss so all pieces are well coated with olive oil and seasonings.
3 Roast the sweet potatoes: Spread the sweet potatoes and shallots out on a foil or silicone lined baking sheet. Roast for 25 minutes or until cooked through and nicely caramelized and browned around the edges. Remove from oven.
4 While the sweet potatoes are roasting, heat chicken stock in a saucepan on the stovetop until steamy.
5 Blend the sweet potatoes: Place the cooked sweet potatoes and shallots in a blender and add the hot chicken stock. Purée until smooth.
NOTE: when blending hot liquids, fill the blender bowl no more than a third full, and start with short pulses. So, depending on the size of your blender you may need to work in batches. Or use an immersion blender.
5 Serve: Taste for seasoning, add more salt and pepper to taste. Serve in bowls with a dollop of sour cream (if using). Leftovers will keep for about a week, or freeze for up to three months.
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Creamy Vegan Roasted Sweet Potato Soup
I am constantly overwhelmed by the surprising depth of flavour of this simple little soup, the beauty of this soup &ndash it&rsquos simplicity and bare ingredients. You just would not believe something so basic could taste so rich and deep AND creamy! Those macadamias are just pure magic in this soup. It is worth mentioning that I have made this soup in Australia and in the States, and it was quite different, due to the quality and variety of the sweet potatoes. They have a much bolder and richer flavour in Australia. If you are making this in the U.S use yams or orange sweet potatoes. You will also probably only need &frac12 cup of macadamias, and then taste your soup before you add the second &frac12 cup. I added a whole cup, and it yielded a soup of a very different personality. It was still sensational. But it resembled more of a nutty taste than that of sweet potato. It is really a matter of preference. Experiment and you will find your perfect blend.
- For the soup:
- 2 medium sweet potatoes
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, cut into small dice
- 2 tablespoons minced fresh ginger
- 1 jalapeño pepper, seeded and minced
- 2 teaspoons ground coriander
- 1/2 teaspoon ground nutmeg
- 4 cups low-sodium chicken stock or water
- For the garnish:
- 2 green onions, root ends removed, finely chopped
Roasted Sweet Potato Soup - Recipes
Nutritionally speaking, the turnip is a rock star. A large turnip has only 50 calories, but is jam packed with vitamin C, as well. And turnips are a two-for-one veggie, meaning you buy the root and you get the turnip greens for free.
Note: If you use vegetable broth, this dish is vegetarian.
1 large sweet potato, peeled and diced
1 large turnip, peeled and diced
8 cloves garlic, whole and peeled
2 teaspoons chopped fresh thyme
4 cups low-sodium chicken or vegetable stock
Salt and freshly ground black pepper
1 tablespoon balsamic vinegar
1/2 cup plain low-fat Greek yogurt
Chopped chives or scallions, for garnish
Heat oven to 400 degrees. Line a baking sheet with foil and mist with cooking spray.
In a large bowl, combine the sweet potato and turnip. Drizzle with 2 tablespoons of the olive oil. Spread the sweet potatoes and turnip in an even layer on the prepared baking sheet. Roast for 15 minutes.
Meanwhile, in the same bowl, toss the garlic, shallots and thyme with the remaining 1 tablespoon of olive oil. After the sweet potatoes and turnip have roasted for 15 minutes, use a spatula to turn the pieces. Add the garlic and shallot mixture to the pan, then roast for another 20 minutes.
In a large saucepan over medium heat, combine the stock and wine and bring to a gentle simmer. Add the roasted vegetable mixture and simmer until the sweet potatoes are very tender, about 10 minutes. Remove the pan from the heat. Working in batches if necessary, transfer the mixture to a blender. Using caution when blending hot liquids, blend until smooth.
Return the soup to the pan and reheat for several minutes, if needed, over medium. Stir in the vinegar, then season with salt and pepper. Add water if soup is too thick. Ladle the soup into serving bowls, top each serving with a bit of yogurt and chives or scallions.
Pierce the sweet potatoes with a fork. Microwave on HIGH for 8 to 13 minutes or bake at 400°F. for 1 hour or until they're fork-tender. Cut in half lengthwise. Scoop out potato pulp and set aside.
Heat the butter in a 6-quart saucepot over medium heat. Add the onion and celery to the saucepot and cook until they're tender. Add the broth and potato. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the potato is tender. Add the maple syrup, white pepper and reserved sweet potato.
Place one third of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepot. Add the cream, if desired. Cook over medium heat until the mixture is hot. Season to taste.
FAQs and Substitutions
Can I use fresh ginger?
You can use grated fresh ginger, but easy on the amount as fresh one has a stronger aroma. Read more about the difference between fresh and ground ginger here. The rule of thumb is 1 tablespoon of grated fresh ginger is equal to &frac18 teaspoon of ground ginger.
How to store it?
Store it in a fridge until 4-5 days. This sweet potato broccoli soup is totally freezer-friendly. Bring it to boil after thawing before serving.
Gluten Free Living – 2017
I loved Roasted Italian Sweet Potato Soup! After roasting sweet potato fries with garlic and all kinds of Italian seasonings, you mix the seasoned fries with vegetable broth and almond milk until you get just the right creaminess. I actually made this recipe two different ways. The first was to just mash the sweet potatoes before adding the broth and almond milk. I garnished the soup with additional thyme, chives and roasted sweet potatoes.
The second time I made it, I pureed all of it after adding the broth and almond milk. Then I garnished the soup with additional roasted sweet potatoes, thyme and freshly shaved parmesan cheese. This recipe is excellent each way, but my preferred way of eating this sumptuous soup was actually the second way. I loved the thickness after pureeing the soup. Plus, I really enjoyed having the parmesan cheese on top. But if you are trying to keep this recipe vegan as well as gluten free, then you can omit the cheese.
By now most of you realize how much I enjoy soups. I eat them all year round – even in Texas! When I made up a batch of Garlic Italian Sweet Potato Fries in early January, I remembered just how good that recipe really was. I wondered how it would do in a soup. Now I know. It’s awesome!
Roasting veggies before adding them to soups or casseroles increases the flavor exponentially! Plus, adding the basil, oregano, thyme, parsley, rosemary and fresh chives flavors the soup incredibly well. I chose to use mostly dried herbs because I like the way they turn out, but you can also use fresh herbs if you have them.
I kept the soup vegan by using vegetable broth and almond milk, but chicken broth and half-and-half or cream will work just as well if you don’t have any issues with dairy. So whether you simply mash the potatoes or puree them, you end up with a heavenly soup that’s perfect for any dinner meal. Roasted Italian Sweet Potato Soup is not only amazing comfort food, it’s healthy, low calorie and a clean-eating recipe your whole family can enjoy without guilt!
I garnished Roasted Italian Sweet Potato Soup with additional sweet potatoes, fresh thyme and chives.
Here I simply mashed the sweet potatoes. It provided a lot of additional texture.
In this version, I pureed the soup and then garnished it with fresh parmesan cheese shavings and thyme. (You can also add reserved roasted sweet potatoes). This was actually my favorite way to eat this soup.
I used these ingredients. I actually thought this recipe worked a little better with dried herbs, rather than fresh (except for the chives), but you can use fresh herbs if you have them.
Peel sweet potatoes and cut down in French-fry shapes. Place in a large 10吋″ glass baking dish that’s been sprayed with olive oil cooking spray. (Or you can place on a parchment paper-lined cookie sheet. Spray parchment paper with olive oil cooking spray).
Sprinkle sweet potatoes with salt, pepper and drizzle with 2-3 tbsp. olive oil.
Combine 1/3 cup olive oil with garlic, oregano, basil, parsley, thyme, rosemary and fresh chives.
Brush seasonings on top of sweet potatoes. Cover with foil.
Bake at 400 about 30 minutes. Remove foil, turn potatoes over. Bake an additional 5-10 minutes. Remove from oven. Reserve about 1/2 to 2/3 cup sweet potatoes for garnish .
Make sure you don’t overcook the sweet potatoes or allow them to get brown. You don’t want a scorched taste to your soup.
Place sweet potatoes with all the herbs and drippings into a large Dutch oven or stock pot. Add vegetable broth. Cover with lid and heat through.
Mash sweet potatoes with a potato masher.
Add almond milk and stir to combine.
Serve soup garnished with fresh chives, thyme or other herbs.
This version allows chunks of sweet potatoes in the soup.
If desired, puree ingredients (after adding almond milk) with an immersion blender until smooth.
If desired, garnish soup with fresh parsley and reserved roasted sweet potatoes.
If you don’t need to keep the soup vegan, garnish with reserved roasted sweet potatoes, fresh parmesan cheese shavings and additional thyme. Personally, I thought this was the best way to eat the soup. It was so thick and creamy I just wanted to keep eating it!
Every bite had me drooling!
Roasted Cauliflower Sweet Potato Soup
Roasted Cauliflower Sweet Potato Soup has a lovely depth, is slightly sweet from the sweet potatoes and lusciously creamy from the roasted cauliflower. The perfect light lunch or dinner that accommodates any special diet vegan, gluten-free and allergy-friendly!
I simply cannot eat enough soup and chili these days. I guess being iced and snowed in for days on end will do that to you! After being iced in for three days, we arrive at school on Friday, only to be told an hour later to go home. Let me tell you, driving home on heavy snow-filled roads is NOT fun. Luckily, being home all day on Friday did give me plenty of time to create this fantabulous roasted cauliflower sweet potato soup recipe! And I really can&rsquot think of a better meal to enjoy on a snow day!
The combination of Blue Diamond Almond Breeze almond milk, roasted cauliflower and roasted chickpeas make for a creamy, rich, hearty, silky soup. It&rsquos naturally made vegan and dairy-free by substituting dairy-based cream for the Almond Breeze almond milk. From coffee to smoothies to soups, Almond Breeze almond milk is my pick for adding the perfect amount of creamy deliciousness!
Roasted Carrot Sweet Potato Soup
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Roasted carrot sweet potato soup is rich in Vitamin A. Warm up with a bowl of this sweet and savory soup.
Seasonal eating is a great way to not only save money but also to eat vegetables and fruit and the height of freshness. The Fall season offers a variety of root vegetables and squash that make delicious side dishes and soups.
Check out my leftover turkey chili with pumpkin and butternut squash!
I like to roast vegetables because roasting brings out their natural sweetness. Roasting vegetables also helps preserve their nutrient content.
When boiling vegetables you do lose some nutrients in the water. Roasting does take time, so if you are in a hurry you may want to cook the vegetables differently.
After the vegetables are roasted they are combined with vegetable broth and cooked further so the soup can be pureed. This soup is really filling. I can only eat about half a bowl.
Roasted Sweet Potato Soup
Roasting heightens the rich, earthy flavour of sweet potatoes and brings out their sweetness.
- 2 sweet potatoes (about 3/4 lb/450 g each)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1 small onion chopped
- 1 rib celery chopped
- 1 carrots chopped
- 2 cloves garlic minced
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper
- 2 cups homemade chicken stock
- 2 cups homemade vegetable stock
- Rosemary Oil recipe
- 8 rosemary sprigs
Nutritional facts Per serving: about
- Sodium 194 mg
- Protein 3 g
- Calories 111.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 16 g
Peel and cube sweet potatoes toss with half each of the oil and salt. Roast on baking sheet in 450°F (230°C) oven, stirring occasionally, until tender, about 20 minutes.
Meanwhile, in Dutch oven, heat remaining oil over medium-high heat sauté onion, celery, carrot, garlic, rosemary, pepper and remaining salt until softened, about 8 minutes.
Add stock, potatoes and 4 cups (1 L) water bring to boil. Reduce heat, cover and simmer, stirring occasionally, for 20 minutes. Let cool slightly.
In batches in blender, purée soup until smooth strain into clean pot. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Reheat if necessary. Garnish each serving with drizzle of Rosemary Oil and sprig of rosemary.
Roasted Sweet Potato Soup - Recipes
Pumpkin soup is maybe the perfect fall recipe, isn't it? What could be more comforting and more seasonal than this favorite squash, blended and pureed? Well, a roasted pumpkin soup that also has another fall favorite: sweet potato. In this recipe, pumpkin and sweet potatoes contrast well against a bright pecan pomegranate salsa. Served as an appetizer or side, this soup is a great way to elevate your Thanksgiving menu.
A palette of beautiful fall colors, this dish is the easiest way to turn dinner at home into a restuarant experience. The light and comforting soup is just one of many pumpkin recipes that go beyond the traditional pie.
After roasting the pumpkin and sweet potatoes, blend the combination on high with chicken stock, and Parmesan cheese until it's smooth. Top the soup with the homemade pecan pomegranate salsa before serving.
Whether you serve the dish for Thanksgiving or as a simple weeknight dinner, this recipe is one of the best soups you can make for a fall meal at home.
For the roasted pumpkin and sweet potato soup:
1 pound sugar pumpkin, seeds removed and quartered
3 large sweet potatoes, peeled and cut into 1-inch cubes
6 tablespoons olive oil, divided
1 heaping cup chopped leeks
3 cloves garlic, chopped
2 large carrots, grated
2 teaspoons chopped thyme
1 1/2 tablespoon chopped rosemary
3 1/2 cups chicken stock
1/4 cup grated Parmesan cheese
Kosher salt and pepper, to taste
For the pecan pomegranate salsa:
1/3 cup toasted pecan pieces
1/4 cup pumpkin seeds
1/3 cup pomegranate arils
1/2 small shallot, minced
1 tablespoon olive oil or pecan oil
1/2 teaspoon maple syrup
Pinch salt and pepper
For the roasted pumpkin and sweet potato soup:
Preheat oven to 400 degrees F.
Place pumpkin quarters on a baking sheet.
Drizzle with 2 tablespoons olive oil and sprinkle with a generous pinch of salt and pepper.
Place the sweet potato chunks on a separate baking sheet.
Drizzle with 2 tablespoons of olive oil and sprinkle with a generous pinch of salt and pepper.
Bake for 35 to 40 minutes, or until the pumpkin and sweet potatoes are fork tender. Remove and set aside.
Once the pumpkin is cool enough to handle, remove the fleshy center, discarding the outer peel.
While the pumpkin and sweet potatoes roast, heat remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Add leek and grated carrots.
Sprinkle with a generous pinch of salt and pepper.
Cook, stirring often, until tender, about 4 minutes.
Add garlic, rosemary, and thyme.
Cook, stirring often, for 2 minutes.
Add sweet potatoes, pumpkin, chicken stock, and Parmesan cheese.
Blend on high until smooth.
Season with salt and pepper to taste.
Transfer the soup back to the pot.
Cook on medium-low heat until warmed through, about 10 minutes.
Serve topped with pecan pomegranate salsa.
For the pecan pomegranate salsa:
To make the pecan pomegranate salsa, add all ingredients to a small bowl toss to combine.