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Roasted Sweet Potato Soup

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Can you believe it,  it’s already November 1st? Before you know it, we will be singing Christmas carols, baking cookies, and shoveling snow. Oh wait, I moved to Arizona so I won’t have to shovel snow!! They tell me that at some point Arizona will get winter, and when it finally arrives I will be ready with this creamy Roasted Sweet Potato Soup…..

a big white bowl of creamy roasted sweet potato soup with sweet potatoes in the background

This is a savory sweet potato soup, not sweet like a pie filling. 😉 I roasted the vegetables to give them some additional flavor, and the results were amazing!!

Repeat after me…caramelization equals flavor!! Yes, it is an additional step that requires a pan, heating up the oven, and time. I get that, but you really can’t beat the how much roasting brings out the flavors of the sweet potatoes, onions, apple, and garlic. Trust me, I wouldn’t do it if it wasn’t worth it. 🙂

How to make Roasted Sweet Potato Soup:

Preheat oven to 400 degrees. Peel and chop 2 large sweet potatoes…..

Roasted Sweet Potato Soup chop cookingwithcurls.com

You just need them to be similar in size so they cook evenly. I ended up with about 6 cups of sweet potato chunks, but I forgot to weigh them before hand.

Place the sweet potato chunks in a large bowl with the onion wedges, apple wedges, and garlic cloves…..

Roasted Sweet Potato Soup toss cookingwithcurls.com

Toss with olive oil, salt and pepper, then spread out over a parchment paper lined baking sheet…..

Roasted Sweet Potato Soup pan cookingwithcurls.com

Place in the oven and bake for 45 minutes, until the vegetables are fork tender…..

Roasted Sweet Potato Soup done cookingwithcurls.com

Place half the the vegetables into a blender…..

Roasted Sweet Potato Soup blend cookingwithcurls.com

Add half of the chicken stock {I used homemade} and puree until smooth. If the mixture is too thick, add more stock to thin. Pour the mixture into a large pot/Dutch oven and puree the second batch…..

Roasted Sweet Potato Soup heat cookingwithcurls.com

Stir the soup to combine, and to see how thick it is in it’s current state. As you can see, mine is very thick. Add the thyme, grated ginger, tamari…..

Roasted Sweet Potato Soup season cookingwithcurls.com

Gradually add enough milk to achieve your desired thickness. I added 1/2 a cup and it is similar to baby food….which is the way I like it, LOL. Check to see if you need additional salt and pepper and heat if needed before serving….

a close up image of roasted sweet potato soup in a large white bowl

The tamari is very subtle, you almost don’t notice it. It is just a background flavor along with the fresh ginger…delicious!

more delicious soup recipes:

Creamy Pumpkin Soup with Bacon and Pumpkin Seeds

Instant Pot Butternut Squash and Apple Soup

Split Pea Soup

Roasted Cauliflower and Garlic Soup

Creamy Carrot and Cauliflower Soup

Roasted Red Pepper Soup with Grilled Shrimp

As I have said many times in the past; the easiest way to get me to eat vegetables, is to puree them in a soup! 😉

Enjoy!!

a big white bowl of creamy roasted sweet potato soup with sweet potatoes in the background

Roasted Sweet Potato Soup

Creamy, Roasted Sweet Potato Soup will make you forget just how cold it is outside this winter!
5 from 1 vote
Print Rate
Course: Soup
Cuisine: American
Keyword: sweet, potato, roasted, soup, recipe,
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4 Servings
Calories: 304kcal
Author: Lisa Johnson

Ingredients

  • 2 large sweet potatoes chopped (about 6 cups)
  • 1 large onion cut into wedges
  • 1 large Fiji apple peeled, cored, and cut into wedges
  • 5 large cloves garlic peeled
  • 2 Tablespoons olive oil
  • 2 cups chicken stock
  • ½ teaspoon grated fresh ginger
  • 1 teaspoon tamari/soy sauce use coconut aminos for Whole30/Paleo
  • 1 teaspoon dried thyme crushed (or 2 teaspoons fresh)
  • ½ to 1 cup milk I used unsweetened cashew milk - substitute unsweetened almond milk for Whole30/Paleo
  • sea salt and ground pepper to taste

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.
  • Place the sweet potato chunks in a large bowl with the onion wedges, apple wedges, and garlic cloves.
  • Toss with olive oil, salt and pepper, then spread out over a prepared baking sheet.
  • Place in the oven and bake for 45 minutes, until the vegetables are fork tender.
  • Place half the the vegetables into a blender, add half of the chicken stock and puree until smooth. If the mixture is too thick, add more stock to thin.
  • Pour the mixture into a large pot/Dutch oven and puree the second batch.
  • Stir the soup to combine, and to see how thick it is in it's current state.
  • Add the thyme, grated ginger, tamari/soy sauce.
  • Gradually add enough milk to achieve your desired thickness.*
  • Check to see if you need additional salt and pepper and heat if needed before serving.

Notes

  • If your sweet potatoes are smaller than mine were, you will need less milk to thin. Substitute unsweetened almond milk, water or additional chicken stock for Whole30/Paleo.

Nutrition

Calories: 304kcal | Carbohydrates: 51g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 319mg | Potassium: 828mg | Fiber: 7g | Sugar: 16g | Vitamin A: 24150IU | Vitamin C: 10.8mg | Calcium: 85mg | Iron: 1.8mg

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