Description

A creamy and hearty soup made with roasted sweet potatoes, blended to perfection with aromatic spices and a touch of cream, perfect for chilly evenings.

Ingredients

Units Scale

2 large sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
4 cups vegetable broth
1/2 cup coconut milk or heavy cream
Salt and pepper to taste
1 tablespoon maple syrup (optional, for sweetness)
Fresh parsley or cilantro for garnish (optional)

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Instructions

Preheat the oven to 400°F (200°C).
Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and toss to coat. Roast for 25-30 minutes until tender and lightly caramelized.
In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
Add the minced garlic, ground ginger, cumin, and cinnamon. Stir for 1-2 minutes until fragrant.
Once the sweet potatoes are done roasting, add them to the pot with the onions and spices.
Pour in the vegetable broth and bring to a boil. Lower the heat and let it simmer for 10-15 minutes to combine the flavors.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches.
Stir in the coconut milk or cream and maple syrup (if using). Adjust salt and pepper to taste.
Serve hot, garnished with fresh parsley or cilantro if desired.

Notes

For a vegan version, ensure you use coconut milk and omit the cream.
If you prefer a spicier soup, add a pinch of cayenne pepper or some chili flakes.
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 bowl
Calories: 220
Sugar: 10g
Sodium: 400mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 3g
Cholesterol: 15mg