Roasted Sweet Potato Soup

Roasted Sweet Potato Soup is like a warm hug on a chilly evening. This delightful dish effortlessly combines the natural sweetness of roasted sweet potatoes with the depth of sautéed onions and garlic. It’s hearty yet healthy, making it the perfect choice when you crave comfort food without the guilt. Over the years, I’ve come to appreciate how this soup not only nourishes the body but also brings joy to the table, whether it’s a cozy weeknight dinner or a festive gathering with loved ones.

Why This Recipe Deserves a Spot on Your Table

There’s something special about Roasted Sweet Potato Soup that makes it more than just a meal. For one, it’s incredibly quick to whip up, taking only about an hour from start to finish, which is perfect for busy weeknights or last-minute gatherings. Additionally, it’s budget-friendly; sweet potatoes and seasonal veggies are usually inexpensive and can stretch to serve a crowd.

Families will love its whisper of sweetness, and kids often rave about the flavor without knowing they’re indulging in something nutritious. The soup can even shine as a stunning starter for Thanksgiving or a comforting bowl for winter nights.

"I made this soup for a dinner party, and it stole the show! Everyone kept asking for the recipe." — A Happy Home Cook

Your Easy Cooking Guide

Making Roasted Sweet Potato Soup is a breeze! The process can be broken down into simple steps, ensuring you know exactly what to expect. You’ll start with roasting your vegetables, which brings out their natural flavors. Then, you’ll simmer everything together and blend until velvety smooth.

Finding the perfect balance of spices, sweetness, and creaminess is key, and trust me—this soup delivers every time.

Gather Your Ingredients

For this delicious soup, you’ll need:

• 2 large sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup coconut milk (optional)
• Fresh herbs for garnish (optional)

Feel free to swap vegetable broth with chicken broth if preferred but keep it veggie-friendly if you’re serving vegetarians!

Step-by-Step Directions

1. Preheat your oven to 400°F (200°C).
2. In a baking dish, toss the sweet potatoes, onion, garlic, and carrot with the olive oil, smoked paprika, salt, and pepper.
3. Roast everything in the oven for about 25-30 minutes, until the vegetables are tender and caramelized.
4. In a large pot, combine the roasted veggies with vegetable broth.
5. Bring this mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
6. Blend the soup until smooth using an immersion blender or a stand blender, ensuring it’s nice and creamy.
7. If you’re feeling indulgent, stir in the coconut milk and heat through.
8. Serve hot, garnished with fresh herbs for that vibrant touch.

Perfect Pairings for Roasted Sweet Potato Soup

For an unforgettable experience, consider serving your Roasted Sweet Potato Soup with slices of crusty artisan bread or a simple salad tossed with a light vinaigrette. Add a sprinkle of croutons or toasted pumpkin seeds on top of the soup to elevate the texture. If you’re looking for something heartier, a side of grilled cheese or a quinoa salad will complement the soup beautifully.

Storage Tips

If you find yourself with leftovers (which is often the case with such a delicious soup), here’s how to keep it fresh:

• Refrigeration: Store in an airtight container and enjoy within 3-4 days.
• Freezing: Let it cool completely before pouring into freezer-safe bags or containers. It will last up to 3 months in the freezer.
• Reheating: Thaw overnight in the fridge before rewarming on the stove or microwave.

Always remember to reheat until steaming hot.

Pro Chef Tips

• For extra flavor, roast the garlic with the veggies. This adds a lovely depth to the soup.
• If you want to enhance the smoky flavor, consider adding a splash of liquid smoke or more smoked paprika.
• Don’t skip the fresh herbs; they add brightness that contrasts beautifully with the sweetness of the soup.

Creative Twists

Want to mix it up? Here are a few variations to consider:

• Spicy Kick: Stir in a dash of cayenne or red pepper flakes for some heat.
• Herbs & Spices: Try experimenting with fresh thyme or rosemary during the roasting process for an aromatic twist.
• Nutty Flavor: Top with roasted sunflower seeds or pecans for added crunch.

Your Questions Answered

How long does it take to make Roasted Sweet Potato Soup?

The entire process takes about 50-60 minutes, including prep and cooking time.

Can I substitute coconut milk?

Absolutely! You can use heavy cream, dairy milk, or even leave it out altogether for a lighter version.

Is Roasted Sweet Potato Soup gluten-free?

Yes! All the ingredients are naturally gluten-free, making this a great option for anyone with gluten sensitivities.

Incorporate this Roasted Sweet Potato Soup into your meal rotation, and watch how it warms hearts and bellies alike!

Roasted Sweet Potato Soup

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A warm and hearty soup that combines roasted sweet potatoes with sautéed onions and garlic, perfect for chilly evenings.

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Ingredients

Scale 1x2x3x

• 2 large sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup coconut milk (optional)
• Fresh herbs for garnish (optional)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. In a baking dish, toss the sweet potatoes, onion, garlic, and carrot with the olive oil, smoked paprika, salt, and pepper.
3. Roast everything in the oven for about 25-30 minutes, until the vegetables are tender and caramelized.
4. In a large pot, combine the roasted veggies with vegetable broth.
5. Bring this mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
6. Blend the soup until smooth using an immersion blender or a stand blender, ensuring it’s nice and creamy.
7. If you’re feeling indulgent, stir in the coconut milk and heat through.
8. Serve hot, garnished with fresh herbs for that vibrant touch.

Notes

Store leftovers in an airtight container and enjoy within 3-4 days. Can be frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 6g
• Sodium: 350mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 8g
• Protein: 6g
• Cholesterol: 0mg

Keywords: soup, sweet potato, vegetarian soup, comfort food, healthy recipe