Roasted Sweet Potato Soup
Servings: 6 servings
Calories: 94kcal
Infused with roasted onion, fresh rosemary and thyme, Roasted Sweet Potato Soup is super flavourful and very creamy without adding any dairy. Freezes well too!
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Ingredients
- 8 large sweet potatoes, peeled and roughly chopped
- 2 large yellow onions, peeled and roughly chopped
- 1 clove garlic, minced
- 3 tablespoons vegetable oil
- 6 cups vegetable stock
- 1/2 tablespoon fresh thyme leaves
- 4 sprigs fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 425 degrees.
- Toss the sweet potatoes and onions with the vegetable oil, salt, and pepper.
- Transfer vegetables to a baking sheet (or two) depending on the size of your baking sheets and/or oven. Keep the vegetables in a single layer. Place two sprigs of rosemary on each baking sheet, or all 4 sprigs on the same baking sheet if you're only using one.
- Bake for 45 minutes, turning once at the 25 minute mark.
- Transfer the roasted sweet potatoes and onions to a heavy-bottomed soup pot. (Discard the rosemary sprigs.)
- Add the garlic, fresh thyme leaves, and vegetable stock. Stir well to combine all ingredients.
- Place a lid on the pot and bring to a low boil over medium-low heat for 30 minutes, stirring occasionally.
- Use a hand-held immersion blender, or a counter-top blender, to puree the soup. Taste for seasoning and add more salt and pepper if needed.
- Serve with a tablespoon of light sour cream, toasted croutons, and a sprig of fresh thyme for garnish.
Nutrition
Calories: 94kcal | Carbohydrates: 8g | Fat: 7g | Saturated Fat: 5g | Sodium: 1136mg | Potassium: 73mg | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 4.8mg | Calcium: 14mg | Iron: 0.2mg