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…..
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…..
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…..
Toss with olive oil, salt and pepper, then spread out over a parchment paper lined 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 {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…..
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…..
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….
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
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!!
Roasted Sweet Potato Soup
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
- 1/2 teaspoon grated fresh ginger
- 1 teaspoon tamari/soy sauce use coconut aminos for Whole30/Paleo
- 1 teaspoon dried thyme crushed (or 2 teaspoons fresh)
- 1/2 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.
This makes me almost look forward to a chilly night! Pinning and making!
This looks so creamy and delicious! Thanks for linking up with What’s Cookin’ Wednesday!
Aahhh…definitely comfort food. I love thick soups like this. Adding the apple is a great idea. Thanks for sharing this with us at Weekend Potluck.
What a wonderful fall soup. Hopefully it will cool down soon so I can have some. Thanks for sharing on Creative K Kids #TastyTuesdays
Delicious fall soup Lisa, thanks so much for sharing this week on Foodie Friends Friday. Will pin and share this weekend. We look forward to seeing you again soon.