Description
A delicious and easy recipe for roasted sweet potato soup that is both comforting and nutritious.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the sweet potatoes, onion, and garlic with olive oil, cumin, ginger, salt, and pepper.
- Spread the mixture on a baking sheet and roast for 25-30 minutes until tender.
- Transfer the roasted vegetables to a pot and add the vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Serve hot, garnished with a drizzle of olive oil or fresh herbs if desired.
Notes
- For a creamier texture, add a splash of coconut milk or heavy cream.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg