Roasted Sweet Potato Soup
This recipe transforms roasted, diced sweet potatoes into a creamy soup. The soup is flavored with spices and sage.
Ingredients
- 2 pounds sweet potatoes, peeled and diced (about 6 cups diced)
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp olive oil, divided use
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 clove garlic, minced
- 4 cups vegetable broth
- 1 tsp rubbed sage
- ½ tsp cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp brown sugar, light or dark
- 1 ½ cups half-and-half , or light cream
- Optional garnish: fried sage leaves, chives, toasted pecans, or maple syrup
Recommended Equipment
Instructions
- Prep the oven and pan. Heat the oven to 425°F. Line a large rimmed baking sheet with foil.
- Season and roast the sweet potatoes. Toss the diced sweet potatoes with 2 tablespoons of olive oil. Arrange the sweet potatoes on the prepared baking sheet and season with salt and pepper. Roast the sweet potatoes for 30-40 minutes, or until tender.2 pounds sweet potatoes | Kosher salt and freshly ground black pepper | 2 tbsp olive oil
- Sauté the aromatics. Meanwhile, in a large saucepan, sauté the onion and celery in the remaining 1 tablespoon of olive oil until the onion is translucent. Add the garlic and sauté for 30 seconds to 1 minute longer.1 tbsp olive oil | 1 cup onion | 1 cup celery | 1 clove garlic
- Add the broth and seasonings. Add the vegetable broth, the sage, cinnamon, nutmeg, and brown sugar. Bring to a boil. Reduce heat to simmer for 10 minutes.4 cups vegetable broth | 1 tsp rubbed sage | 1/2 tsp cinnamon | 1/4 tsp ground nutmeg | 2 tbsp brown sugar
- Add the roasted sweet potatoes. Add the sweet potatoes to the saucepan and continue cooking until the vegetables are all very tender, about 5 to 10 minutes longer.
- Blend the soup. Blend the hot mixture in 3 to 4 batches in the blender until smooth.* Return the soup to the saucepan and stir in the half-and-half. Heat through. Taste and adjust the seasonings.1 1/2 cups half-and-half
- Garnish. Serve with a garnish of fried sage leaves, chopped chives, a drizzle of maple syrup, or chopped toasted pecans.Optional garnish: fried sage leaves, chives, toasted pecans, or maple syrup
Notes
*When blending hot soup, work in batches and don’t fill the blender more than halfway. Remove the center cap from the lid (or open the vent) and cover the opening with a folded kitchen towel so steam can escape. Start on low speed and increase gradually, holding the lid firmly in place, and pause if you see steam building up. Pour carefully when transferring the blended soup back to the pot to avoid splashes and burns, and let the soup cool a few minutes first if it’s at a hard boil.
Nutrition
Calories: 309kcalCarbohydrates: 42gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 21mgSodium: 763mgPotassium: 681mgFiber: 5gSugar: 15gVitamin A: 22076IUVitamin C: 7mgCalcium: 129mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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