Roasted Sweet Potato Soup
A simple to make velvety soup that deliciously flirts with the line between rustic and refined. Bursting with Fall flavors, this soup is perfect for any occasion.
Equipment
- Large sauce pan OR 3.5 quart dutch oven
- Baking sheet
- Immersion blender or stand blender
- Wooden spoon
- Measuring cups and spoons
- Spatula
Ingredients
- 3 lbs sweet potatoes cut into 1" cubes
- 1 small red onion roughly chopped
- 1/4 cup olive or avocado oil
- 2 tablespoons olive oil
- 1½ teaspoon kosher salt
- 1½ teaspoon fresh ground black pepper
- 1 teaspoon ground white pepper
- 1/4 cup real maple syrup
- 1½ teaspoon dried thyme
- 1½ teaspooon dried ground sage
- 6-8 cups low sodium chicken or vegetable stock or broth
- ¼ cup orange juice
Instructions
- Preheat oven to 400°F
- Add the prepped sweet potatoes and red onion, salt, pepper, 1/4 cup olive or avocado oil, and maple syrup to a bowl and toss until potatoes and onions are evenly coated.
- Line a baking sheet with aluminum foil and evenly spread the potatoes and onions on the baking sheet.
- Bake potatoes and onions for 30 minutes, turning with a spatula 1/2 way through cooking to prevent burning.
- When there are about 5 minutes left in the cooking time for the sweet potatoes and onions, start to heat a large sauce pan or 3.5 quart dutch oven over medium heat and add the remaining 2 tablespoons of oil until you see the oil ripple then add the garlic to the hot oil. Cook until fragrant, stirring frequently to prevent burning.
- Add the roasted sweet potatoes and onions to the garlic followed by the white pepper, dried thyme, and dried ground sage. Stir to evenly coat the sweet potatoes and onions with the seasonings. Continue cooking, stirring occasionally for 5 minutes.
- Add the orange juice and the stock or broth and bring to a boil. Start with 6 cups. Once boiling, reduce to a simmer for approximately 10 minutes.
- Blend soup. See notes.
- Eat immediately, store in the fridge for up to 5 days, or freeze in an air tight container for up to 4 months.
Notes
- If you want a creamier, silkier soup, stir in one of the following after blending when ready to serve. Do not add any of these ingredients if you plan to freeze the soup until you're ready to re-heat and serve.
- 1/2 cup heavy cream
- 1/2 cup greek yogurt
- 1/2 cup crème fraiche
- 1/2 cup coconut milk
- 1/4 - 1/2 cup cashew cream - cashew cream will thicken when heated, add slowly, taste and keep an eye on the consistency
- The immersion blender is ideal for this recipe. If you use a stand blender remember these tips to prevent you and your kitchen being covered in hot soup:
- Allow soup to cool slightly prior to blending
- Do not fill the blender more than 1/2 way full; blend in batches
- Remove the center plug from the lid and cover the hole with a towel while blending to allow steam to escape.
- The starch content can vary from sweet potato to sweet potato, the more starch the more stock/broth will be needed to create the ideal consistency. Start with 6 cups, then add 1/2 cup at a time and blend until the desired consistency is achieved.
- I do not peel the sweet potatoes, this gives the soup more body, but results in a more rustic nutrient dense soup. Peel your sweet potatoes for the smoothest, silkiest texture.
- As written, using vegetable stock/broth this recipe is dairy free, gluten free (verify if using store bought stock/broth, there could be hidden gluten), vegan/vegetarian.
- Garnish options are nearly endless, see full blog post for my best suggestions.
Nutrition
Serving: 1cupCalories: 243kcalCarbohydrates: 37gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 468mgPotassium: 634mgFiber: 5gSugar: 12gVitamin A: 19334IUVitamin C: 7mgCalcium: 66mgIron: 2mg
Tried this recipe?Let us know how it was!