This Roasted Sweet Potato Soup is a warm and comforting dish perfect for cozy evenings or as a starter for a festive meal. The natural sweetness of roasted sweet potatoes is beautifully complemented by the savory depth of onions, garlic, and a hint of warming spices like cinnamon and smoked paprika. A splash of coconut milk adds a velvety texture and a subtle creaminess, making this soup as indulgent as it is nutritious. Serve it with crusty bread or a light salad for a complete meal that’s both satisfying and nourishing.
Ingredients:
- 4 medium sweet potatoes, peeled and cubed
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream for a richer version)
- Salt and black pepper, to taste
- Fresh thyme or parsley, for garnish
Instructions:
- Preheat and Roast: Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon of olive oil, a pinch of salt, and smoked paprika. Spread evenly on a baking sheet and roast for 25–30 minutes, or until tender and slightly caramelized.
- Sauté Aromatics: In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.
- Combine and Simmer: Add the roasted sweet potatoes, cinnamon, cayenne pepper (if using), and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 10–15 minutes to meld the flavors.
- Blend: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender. Stir in the coconut milk and adjust seasoning with salt and black pepper.
- Serve: Ladle the soup into bowls and garnish with fresh thyme or parsley. Serve warm with your favorite bread or crackers.
Enjoy a bowl of this rich, flavorful soup that captures the essence of comfort food while remaining health-conscious!
