Roasted Sweet Potato Soup

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. 🙂

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!

Here are a few more of my favorite creamy soups…..

Creamy Pumpkin Soup with Bacon and Pumpkin Seeds

Split Pea Soup

Creamy Carrot and Cauliflower Soup

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

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Serves	4
Prep time	30 minutes
Cook time	45 minutes
Total time	1 hours, 15 minutes
Meal type	Main Course, Soup

Creamy, Roasted Sweet Potato Soup will make you forget just how cold it is outside this winter.

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 fresh garlic (peeled)
• 2 Tablespoons olive oil
• 2 Cups chicken stock
• 1/2 teaspoon grated, fresh ginger
• 1 teaspoon tamari/soy sauce
• 1 teaspoon dried thyme, crushed (or 2 teaspoons fresh)
• 1/2 to 1 cup milk (I used unsweetened cashew milk)
• sea salt and ground pepper (to taste)

Directions

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.

Note

*if your sweet potatoes are smaller than mine were, you will need less milk to thin.

If you do not want to use any milk, simply use additional chicken stock or water.

This recipe will be partying at these link parties!