Name: Roasted Sweet Potato Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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

Description

Cozy up with our easy roasted sweet potato soup recipe – packed with flavor and ready in under an hour!

Ingredients

Scale

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

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Instructions

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.
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.
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.
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.
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.
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!

Notes

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.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner