Roasted Sweet Potato Soup

$- 2 large sweet potatoes - 1 medium onion - 3 cloves garlic - 4 cups vegetable broth - 1 cup coconut milk (optional) Roasting sweet potatoes brings out their natural sweetness. I love using two large sweet potatoes. They make the soup rich and creamy. I also add one medium onion to create a savory base. Three cloves of garlic give the soup a nice kick. You need four cups of vegetable broth to enhance the flavor. If you want a creamier soup, add one cup of coconut milk. It makes a big difference! - Ground cumin - Ground ginger - Paprika - Salt and pepper The right spices create depth in the soup. I use ground cumin for its warm flavor. Ground ginger adds a hint of spice that brightens the dish. Paprika gives a nice color and a touch of smokiness. Don't forget salt and pepper to taste; they bring all the flavors together. - Fresh cilantro or parsley - Optional: Drizzle of coconut milk Garnishing adds visual appeal and freshness. I like to use fresh cilantro or parsley for a pop of color. You can also drizzle more coconut milk on top. This makes the soup look and taste luxurious. If you want to impress your guests, these small touches are key! For the complete recipe, check out the Full Recipe section. 1. Preheat the oven. Set it to 425°F (220°C). This will help the sweet potatoes cook evenly. 2. Toss sweet potatoes and onions with olive oil and spices. In a large bowl, mix the diced sweet potatoes and chopped onion. Add 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of ground ginger, and 1 teaspoon of paprika. Season with salt and pepper to taste. 3. Roast until tender. Spread the mixture on a baking sheet in a single layer. Roast for 25-30 minutes. Look for a tender and slightly caramelized finish. 1. Sauté garlic in olive oil. In a large pot, heat a bit of olive oil over medium heat. Add 3 cloves of minced garlic and cook for about 1 minute until fragrant. 2. Combine roasted vegetables with broth. Once the sweet potatoes are done, add them to the pot. Pour in 4 cups of vegetable broth. Bring to a simmer and let it cook for 10 minutes. 3. Simmer and blend the soup. Remove the pot from heat. Use an immersion blender to blend the soup until smooth. You can also use a countertop blender, just do it in batches. 1. Stir in coconut milk. For a creamier texture, add 1 cup of coconut milk. This step is optional but adds richness. 2. Adjust seasoning. Taste the soup and add more salt and pepper if needed. 3. Reheat if necessary. If the soup cools down, gently reheat it before serving. For the full recipe, check the complete instructions and ingredient list. Enjoy your delicious roasted sweet potato soup! To make your soup creamy, stir in coconut milk. It adds richness and smoothness. Use full-fat coconut milk for the best results. If you want a lighter option, choose light coconut milk. For blending, you can use an immersion blender or a countertop blender. An immersion blender lets you blend right in the pot. This saves time and reduces cleanup. If you use a countertop blender, blend in batches for a smooth texture. Just be careful with hot liquids. Adding spices can take your soup to the next level. Consider adding a pinch of nutmeg or cinnamon for warmth. You can also try cayenne pepper if you like some heat. If you don’t have garlic or onion, you can use shallots or garlic powder. These substitutes still give great flavor. Fresh herbs like thyme or rosemary also work well. They add an aromatic touch to your soup. Pair your roasted sweet potato soup with crusty bread or a fresh salad. A sprinkle of feta cheese or pumpkin seeds adds nice texture. For presentation, use warm bowls. Drizzle some coconut milk on top for a beautiful swirl. Add fresh cilantro or parsley for a pop of color. A sprinkle of paprika can add a nice touch too. These small details make your meal look as good as it tastes. {{image_2}} You can change the flavor of your roasted sweet potato soup with new ingredients. Adding carrots brings a nice sweetness. Butternut squash also works well. Both will make the soup richer in taste. If you like spice, try adding a pinch of cayenne pepper or chili flakes. This twist can warm you up on chilly days. This soup can fit many diets. It’s vegan and gluten-free by nature. Just make sure your broth is free of animal products. You can also make a low-carb version. Use cauliflower instead of sweet potatoes. This keeps the soup creamy while cutting carbs. You might want to make more soup for a crowd. To scale up, just double the ingredients. Or, if you need less, cut the recipe in half. This soup is great for meal prep. You can make it ahead and enjoy it later. Just store it in the fridge or freezer. To keep your soup fresh, use airtight containers. Glass jars or plastic containers work well. Allow the soup to cool completely before sealing. This prevents condensation inside the container. Store it in the fridge for up to three days. For longer storage, freeze the soup. Use freezer-safe containers, leaving space for expansion. It can last up to three months in the freezer. To reheat your soup, use the stove or microwave. On the stove, pour the soup into a pot. Heat it on medium until warm, stirring often. In the microwave, use a safe bowl. Heat in one-minute bursts, stirring in between. This helps maintain flavor and warmth. If the soup seems thick, add a splash of vegetable broth or water to restore its texture. In the fridge, your roasted sweet potato soup lasts about three days. In the freezer, it can stay good for three months. Look for signs of spoilage before eating. If the soup has an off smell, strange color, or mold, it’s best to toss it. Enjoy your soup while it’s fresh for the best taste! Yes, you can use canned sweet potatoes. They are already cooked, so you skip the roasting step. Drain and rinse them first. Just blend them with the broth and spices. The flavor will be good, but fresh sweet potatoes give a better taste. To thicken your soup, try these options: - Add more sweet potatoes. - Use less broth. - Stir in a bit of coconut milk. - Blend the soup longer for a creamier texture. Each of these methods helps create a rich, thick soup. Absolutely! To make this soup in a slow cooker: 1. Combine all ingredients in the slow cooker. 2. Cook on low for 6-8 hours or on high for 3-4 hours. 3. Blend the soup as usual. This method makes the sweet potatoes very soft and flavors well. You can add many tasty things to this soup: - Cooked bacon or ham for meat lovers. - A splash of lime juice for brightness. - Chopped apples or pears for sweetness. - Greens like spinach or kale for extra nutrition. These add-ins can boost flavor and make it even better. Adjusting the spice level is easy: - For mild soup, use less ginger and cumin. - Add a pinch of cayenne pepper for heat. - Include red pepper flakes if you want more spice. You can always taste as you go to find your perfect level. Roasted sweet potato soup is simple and delicious. You learned about key ingredients like sweet potatoes and spices, then step-by-step instructions. We explored tips for creamy texture and flavor, plus variations for your taste. Storage methods keep your soup fresh and tasty. Remember, cooking is about creativity. Try new ingredients and adjust spices to make it yours. Enjoy the warmth and comfort of this soup any time!$

Warm up with a delicious bowl of roasted sweet potato soup! This creamy and flavorful recipe features roasted sweet potatoes, aromatic spices, and a hint of coconut milk for added richness. Perfect for a cozy meal, it's simple to make and packed with nutrients. Discover how to create this comforting dish that serves four and is sure to impress your family and friends.

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Ingredients

2 large sweet potatoes, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon paprika

2 tablespoons olive oil

Salt and pepper to taste

1 cup coconut milk (optional)

Fresh cilantro or parsley for garnish

Instructions

Preheat your oven to 425°F (220°C).

In a large bowl, toss the diced sweet potatoes and chopped onion with olive oil, salt, pepper, cumin, ginger, and paprika until evenly coated.

Spread the sweet potato mixture on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the sweet potatoes are tender and slightly caramelized.

While the vegetables roast, in a large pot, heat a bit of olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.

Once the sweet potatoes are done roasting, add them to the pot along with the vegetable broth. Bring to a simmer and let cook for an additional 10 minutes.

Remove the pot from heat and blend the soup with an immersion blender until smooth, or transfer to a countertop blender in batches.

Stir in the coconut milk for a creamier texture, and adjust seasoning with more salt and pepper if needed.

Reheat the soup gently before serving, if necessary.

Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings

- Presentation Tips: Serve the soup in warm bowls, drizzled with a swirl of coconut milk, and topped with fresh cilantro or parsley for color. You can also add a sprinkle of paprika for an extra pop!