Roasted Sweet Potato Soup Recipe

Looking for a warming, hearty soup that brings together a blend of sweet and savory flavors? This Roasted Sweet Potato Soup recipe is perfect for cozying up on a chilly day or for serving as a comforting meal any time of the year. With the natural sweetness of roasted sweet potatoes, a hint of spice from paprika, and the creamy texture of half & half, this soup is a surefire crowd-pleaser. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and offers a delicious result every time. Let’s dive in!

Why You’ll Love This Roasted Sweet Potato Soup

This Roasted Sweet Potato Soup is packed with flavor and nutrition. The roasting process brings out the natural sweetness of the sweet potatoes and carrots while adding a subtle caramelized depth. It’s a versatile recipe that can be adapted for vegetarians or those on a dairy-free diet. It’s also an excellent way to pack in vitamins and minerals, making it both delicious and healthy. Plus, it’s incredibly easy to make and perfect for meal prep!

Ingredients You’ll Need

• 3-4 sweet potatoes – scrubbed and sliced (approximately 2-2.5 lbs)
• 2 carrots – scrubbed and cut into chunks
• 2 garlic cloves – peeled
• 2-3 tablespoons olive oil – for roasting
• 2 teaspoons kosher salt – to taste
• ½ teaspoon black pepper – freshly ground
• 4 cups chicken or vegetable stock – for depth of flavor
• 1 teaspoon paprika – smoked or sweet, depending on your preference
• 1 cup half & half – for creaminess (use coconut milk or cashew cream for dairy-free)
• Hot sauce – optional, to taste, for a bit of heat

this RECIPE

Kitchen Equipment Required

• Baking sheet
• Blender, immersion blender, or food processor
• Large mixing bowl
• Medium-sized stockpot
• Spatula and ladle
• Measuring cups and spoons

Step-by-Step Preparation for Roasted Sweet Potato Soup

1. Preheat the Oven
   Begin by preheating your oven to 425°F (220°C). This high temperature will help to caramelize the natural sugars in the sweet potatoes and carrots, enhancing their flavor.
2. Prepare the Vegetables
   Arrange the sliced sweet potatoes, carrot chunks, and garlic cloves on a large baking sheet. Drizzle them with 2-3 tablespoons of olive oil, ensuring all pieces are well-coated. Sprinkle the kosher salt and pepper evenly over the vegetables, then toss to combine.
3. Roast the Vegetables
   Roast the prepared vegetables in the preheated oven for about 25 minutes or until they are golden brown and tender when pierced with a fork. The edges of the vegetables should have a slight caramelization, which adds to the soup’s depth of flavor.
4. Blend the Ingredients
   Once roasted, transfer the vegetables to a blender or use an immersion blender in a pot. Add the chicken or vegetable stock, 1 teaspoon of paprika, and a few dashes of hot sauce, if using. Blend until smooth and creamy. If using a blender, you may need to do this in batches.
5. Heat the Soup
   Pour the blended soup mixture into a medium-sized stockpot and place it over medium-low heat. Stir in the half & half (or your dairy-free alternative) and adjust the seasoning with salt and pepper if needed. Let the soup warm up gradually, stirring occasionally.
6. Serve and Enjoy
   Serve the soup hot, topped with additional hot sauce, a dollop of sour cream, or some homemade croutons for added crunch. Enjoy!

Tips for Perfectly Roasting Vegetables

• Cut Evenly: Ensure all vegetables are cut into uniform sizes to promote even roasting.
• Don’t Overcrowd the Pan: Spread the vegetables out in a single layer to allow proper caramelization.
• Use High Heat: Roasting at 425°F (220°C) helps develop the flavors, so don’t reduce the oven temperature.

Common Mistakes to Avoid

• Using Cold Stock: Adding cold stock can slow down the heating process. Make sure your stock is at room temperature or warm before adding it to the roasted vegetables.
• Over-blending: While blending is key to achieving a smooth texture, over-blending can make the soup too watery. Aim for a creamy consistency.
• Not Tasting As You Go: Always taste your soup before serving and adjust the seasoning as needed.

Variations and Substitutions

• Add Fresh Herbs: Incorporate fresh thyme, rosemary, or sage for additional flavor.
• Make it Vegan: Substitute the half & half with coconut milk or cashew cream for a vegan version.
• Add Spices: Try adding cumin, coriander, or chili powder for a different flavor profile.
• Protein Boost: Add some cooked lentils or chickpeas for a protein-rich twist.

Serving and Presentation Tips

Serve your roasted sweet potato soup in a large bowl, garnished with a drizzle of olive oil, a sprinkle of paprika, or a swirl of cream. For added texture, top with crunchy homemade croutons, roasted seeds, or a handful of microgreens. Pair the soup with a side of crusty bread or a light salad to create a wholesome meal.

How to Store Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To freeze, place in a freezer-safe container, leaving some room for expansion, and freeze for up to 3 months. When reheating, thaw overnight in the refrigerator and warm over medium heat, stirring occasionally.

Food Pairings for Roasted Sweet Potato Soup

This soup pairs well with fresh green salads, a slice of whole-grain bread, or roasted vegetables. For a heartier meal, serve alongside a grilled cheese sandwich or a side of quinoa salad.

Frequently Asked Questions (FAQ)

• Can I make this soup ahead of time?
  Absolutely! Prepare the soup as directed, cool completely, and store in the fridge or freezer. Reheat before serving.
• Can I use different vegetables?
  Yes! You can substitute or add vegetables like butternut squash, parsnips, or pumpkin to complement the sweet potatoes.
• What can I use instead of half & half?
  Use coconut milk, almond milk, or cashew cream for a dairy-free option.

Conclusion

Ready to enjoy a bowl of delicious and nutritious roasted sweet potato soup? This recipe is perfect for any occasion, easy to make, and sure to be a hit with your family and friends. Don’t forget to share your version of this comforting soup and subscribe to our blog for more tasty recipes!

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