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!
I have to admit something, Dear Reader. I hate sweet potato. I hate it so much. I can’t comprehend the attraction to a starchy, root vegetable and the taste of sweet. My taste buds hate it. It’s just gross. And, before you respond with, “Oh, but have you tried sweet potato fries?” I have. Hate them.
Until now. Why the change? Having a colleague drop about twenty pounds of sweet potatoes at my door might be the catalyst here. It would be a total waste to not try a recipe or two. And, besides, both John.e and McKenna love sweet potatoes, so at least I could prepare a meal or two for them.
Margaret – I work with her, and I’m sure you’ve read this in my blog posts before – has a daughter who was participating in a fund-raiser for school. They were selling these vegetable packages so I bought three, you know, just to show my support.
Well, on delivery day, I ended up with fifteen pounds of white flesh potatoes, nine pounds of sweet potatoes, fifteen pounds of onions, and fifteen pounds of carrots. Soup was being made every which way I could think of!
Cold weather at the Thomas-Ewing household means one thing – soup! I thought I’d try my hand at a sweet potato soup recipe. And, like all root vegetables, I love to roast them first. If you’re going to make a soup that has very few ingredients, especially one without the addition of meat, try roasting the vegetables first. The flavour intensifies and you get this wonderful deep, caramelized, braised flavour. It’s wonderful!
Roasted Sweet Potato Soup was so simple to make. I roasted the sweet potatoes with the onions. Basically simmered the roasted veggies for a bit in broth and then pureed the whole thing. And the soup came out very creamy and not a bit of butter or cream was used, which greatly cuts down on the fat and calories.
The good news, Dear Reader, is that I loved the sweet potato soup. I was timid and afraid to try it at first. After all, my aversion to sweet potato had been long formed. Just one taste – just to check the seasoning, I told myself – and I was converted – at least in soup format! (I still don’t understand the fry thing!)
Hey, it’s a start. Maybe for my particular taste, roasting sweet potatoes is the way to go. Either way, I’ll probably, most-likely, definitely-will, experiment with sweet potato again in the near future. Until that time comes, I’ll leave you with this recipe, and Dear Reader, you have to try it!
- 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 black pepper
- 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.
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