Healthy Roasted Sweet Potato Soup – No Butter No Cream

Make a delicious roasted sweet potato soup to warm up in this cooler weather. Roasting veggies add so much more flavor and can be done ahead of time. Sweet potatoes are in plenty this time of the year as well healthy, nutritious and inexpensive. Use fresh cream or yogurt for an indulgent treat or coconut cream to make it dairy-free or vegan.

Best Roasted Sweet Potato Soup, Easy Sweet Potato Soup Recipe, Roast Sweet Potato Soup,

Is it cooler where you are already? It’s supposed to be a rainy weekend here for us. The evenings are fairly cooler these days too. The old feeling in the throat from the change of weather is getting the kids edgy so I started making my spiced ginger tea this week. We love the warmth that drink brings during this cooler weather.

And of course, now it’s that time of the year when soup always is a treat. The kids are already talking about going to our winter default menu of soup, salad, and bread. Works great this time of the year.

One of my favorite things about veggie soup is when I can roast the veggies. The flavor added to the veggies when you caramelize them is different than just chopping them and adding them to the soup. If you have not tried it you must – It does take a little longer to make the soup but the flavor added is huge.

Roast veggies ahead of time.

To make my life a little simpler? I often roast veggies ahead of time. For example, I would roast a batch of sweet potatoes, butternut squash, potatoes, carrots all together on one day and save them in the fridge. Then during the week I just use the veggie I need to make my soup. That way soup is a 2o minute job in the evening.

Best Roasted Sweet Potato Soup, Easy Sweet Potato Soup Recipe, Roast Sweet Potato Soup,

Best Roasted Sweet Potato Soup, Easy Sweet Potato Soup Recipe, Roast Sweet Potato Soup,

Recipe – Easy Roasted Sweet Potato Soup (Save/Pin)

Tools

• Chopping boardand Kitchen knife
• Baking tray
• Saucepan or soup pot
• Spatula
• A hand blenderor Blender

Best Roasted Sweet Potato Soup, Easy Sweet Potato Soup Recipe, Roast Sweet Potato Soup,

Ingredients

• 3 large (1lbs) Sweet potatoes
• 3 tbsp olive oil
• 1/2 onion chopped finely (about 1/2 cup chopped)
• 1 small garlic minced (about 1 tsp)
• 2  Bay leaves
• 1 tbsp Fresh thyme leaves or (1 tsp dried)
• 1/4 tsp Freshly grated nutmeg
• 4 cups (1 ltr) stock
• 1/2 tsp Salt (as per taste)
• 1/4 tsp Pepper (as per taste)
• 120 ml  Milk (or almond milk) (1/2 cup) 
• 1 tsp cornstarch

Best Roasted Sweet Potato Soup, Easy Sweet Potato Soup Recipe, Roast Sweet Potato Soup,

Method

Roast Sweet Potatoes

• Preheat the oven at 180C / 360 F
• Wash and clean the sweet potatoes
• Cut in half and place on a baking tray cut side up.
• Sprinkle with salt and pepper
• Drizzle some of the olive oil over the potatoes
• Roast for about 30 to 40 minutes.
• When cooked it should be fork tender.
• Remove from the oven, transfer potatoes to a bowl and cover with cling/plastic wrap or aluminum foil
• After 15 minutes – uncover and the potatoes should be easy to peel.
• Roughly chop the cooked sweet potatoes and set aside.

Best Roasted Sweet Potato Soup, Easy Sweet Potato Soup Recipe, Roast Sweet Potato Soup,

Make soup

• Have all your ingredients ready – finely chop the onion and mince the garlic.
• In a saucepan – add remaining olive oil
• Saute the chopped onion for a minute on medium-low until translucent but not colored.
• Add the garlic, bay leaves, thyme, and chopped sweet potatoes
• Saute a minute more than add stock
• Cook on medium until it comes to a boil.
• Add the cornstarch to the milk and add it to the soup (cornstarch prevents the milk from curdling)  
• Using a hand blender (or blender) blend until smooth.
• Season with salt and pepper.
• Heat thru again on low – then remove from heat
• Serve – garnished with a dab for butter for flavor.

Best Roasted Sweet Potato Soup, Easy Sweet Potato Soup Recipe, Roast Sweet Potato Soup,

Easy Roasted Sweet Potato Soup

Author: Veena Azmanov

Make a delicious roasted sweet potato soup to warm up in this cooler weather. Roasting veggies add so much more flavor and can be done ahead of time. Sweet potatoes are in plenty this time of the year as well healthy, nutritious and inexpensive. Use fresh cream or yogurt for an indulgent treat or coconut cream to make it dairy-free or vegan.

5 from 13 votes

Print Pin Rate

Course: Dinner. Lunch

Cuisine: American

Keyword: autumn, cold, fall, soup, sweet potato

Adjust Servings Here: 4 servings

Calories: 120kcal

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

Ingredients

• 3 large Sweet Potato
• 3 tbsp Olive oil
• 1/2 small Onion chopped finely
• 1 small Garlic minced
• 2  Bay leaves
• 1 tbsp Fresh thyme leaves or 1 tsp dried
• 1/4 tsp Freshly grated nutmeg
• 1 ltr Stock
• 1/2 tsp  Salt as per taste
• 1/4 tsp  Pepper as per taste
• 120 ml Milk (almond milk works too)
• 1 tsp Cornstarch/cornflour

Metric - US customary

Instructions

Roast Sweet Potatoes

• Preheat the oven at 180C / 360 F
• Wash and clean the sweet potatoes
• Cut in half and place on a baking tray cut side up.
• Sprinkle with salt and pepper
• Drizzle some of the olive oil over the potatoes
• Roast for about 30 to 40 minutes.
• When cooked it should be fork tender.
• Remove from the oven, transfer potatoes to a bowl and cover with cling/plastic wrap or aluminum foil
• After 15 minutes - uncover and the potatoes should be easy to peel.
• Roughly chop the cooked sweet potatoes and set aside.

Make soup

• Have all your ingredients ready - finely chop the onion and mince the garlic.
• In a saucepan - add remaining olive oil
• Saute the chopped onion for a minute on medium-low until translucent but not colored.
• Add the garlic, bay leaves, thyme, and chopped sweet potatoes
• Saute a minute more than add stock
• Cook on medium until it comes to a boil.
• Add the cornstarch to the milk and add it to the soup (cornstarch prevents the milk from curdling)
• Using a hand blender (or blender) blend until smooth.
• Season with salt and pepper.
• Heat thru again on low - then remove from heat
• Serve - garnished with a dab for butter for flavor (optional) 

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Nutrition Information

Calories: 120kcal | Carbohydrates: 2g | Protein: 0g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 345mg | Potassium: 45mg | Fiber: 0g | Sugar: 0g | Vitamin A: 13.1% | Vitamin C: 4.2% | Calcium: 3% | Iron: 1.7%

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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Love Soups as much as I do?

You may like to check out some of my other Soup Recipes or my recipe index for more comfort food like this.