Creamy Sweet Potato Soup
Creamy Sweet Potato Soup made with roasted sweet potatoes, carrots, onions, garlic cloves, and warm spices pureed until creamy, this is budget friendly and ready in 60 minutes!
Servings: 6 servings
Calories: 172kcal
Equipment
- 1 Sheet pan with parchment paper
- 1 Dutch oven medium sized
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 medium sweet potatoes peeled, cut in half lengthwise
- 2 medium carrots peeled, chopped
- 1 large Vidalia onion peeled, quartered
- 1 medium bell pepper red or orange, stem and seeds removed, cut in half
- 1 medium garlic bulb top cut off and discarded
- 4 cups vegetable broth gluten free
- 1 teaspoon cinnamon
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 pieces fresh thyme
Instructions
Roast the Vegetables
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the sweet potatoes and the garlic open-side-up on the baking sheet. Place the rest of the vegetables and fresh thyme on the baking sheet and drizzle everything with olive oil.
- Bake for 45-50 minutes, or until the potatoes and carrots are fork-tender. Remove from the oven and allow to cool slightly.
- Discard the roasted thyme. Use a spoon to scoop the sweet potato insides and discard the skin.
- Once the garlic is cool enough to handle (about 5 minutes), squeeze the bulb and the roasted cloves should come out easily. Discard the garlic skin as well.
Make the Soup
- Add the vegetable stock to a dutch oven over medium-high heat. Once the broth begins to simmer, transfer the vegetables and garlic to the pot very carefully.
- Turn the heat off and use an immersion blender to puree the soup. If you don't have an immersion blender, you can work in batches to puree the soup in a blender. Be very careful, because it will be hot!
- Once the soup is pureed, add the heavy cream and stir until everything is combined. Add any additional salt and pepper to taste.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 2-3 days in an airtight container.
Freeze for 2-3 months in a freezer safe container.
Cooking Tips
- Be really careful when pureeing the soup, because it'll be hot. If you're using an immersion blender (stick blender), turn the heat off and keep stirring to prevent it from bubbling. If you're using the regular blender or a food processor, work in batches slowly and don't over-fill the blender.
- Let the roasted vegetables cool down for a few minutes before handling them or adding them to the soup.
- If you have a lot of little pieces, you can strain the soup through a fine mesh sieve after blending to give it an even creamier texture.
- I like to line the baking sheet with parchment paper to prevent anything from sticking, making it easier to transfer to the soup pot after.
- How long the vegetables take to roast can depend on the size of the sweet potatoes. Larger potatoes can take more time, it may help to peel and cube the sweet potatoes first. They're done when they're fork-tender.
- Once the soup is done, drizzle with a little bit of cream and garnish with fresh parsley, pumpkin seeds, cilantro leaves, or chopped chives.
- Check the vegetables while they're roasting. You want to see a golden brown caramelization (but not burning).
Nutrition
Calories: 172kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 158mg | Potassium: 438mg | Fiber: 5g | Sugar: 8g | Vitamin A: 14710IU | Vitamin C: 31mg | Calcium: 49mg | Iron: 1mg
