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A bowl of creamy orange roasted sweet potato soup topped with a swirl of cream and fresh herbs.

Roasted Sweet Potato Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 250
Ingredients Method

Ingredients
  

  • 1 kg sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic , minced
  • 1 tablespoon fresh ginger, grated
  • 1 liter vegetable broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 cup heavy cream or coconut milk
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 200C (400F).
  2. Toss sweet potato cubes with 1 tablespoon of olive oil and roast on a baking sheet for 25-30 minutes until tender and slightly caramelized.
  3. In a large pot, heat the remaining oil over medium heat and sauté the diced onion until translucent.
  4. Add the minced garlic and grated ginger, cooking for an additional 60 seconds until fragrant.
  5. Incorporate the roasted sweet potatoes, cumin, and smoked paprika into the pot.
  6. Pour in the vegetable broth and bring the mixture to a boil; reduce heat and simmer for 10 minutes.
  7. Use an immersion blender to process the soup until completely smooth and velvety.
  8. Stir in the heavy cream or coconut milk, season with salt and pepper, and serve warm.