Roasted Sweet Potato Soup

This roasted sweet potato soup is incredibly simple to make - just throw everything on a sheet pan, roast, then puree. We love serving this one in the fall and winter paired with a salad or sandwich.

Prep Time10

Cook Time30

Total Time40

Servings:

Equipment

Sheet pan
Chef's knife
Vegetable peeler
Cutting board
Immersion blender (or standing blender)

Ingredients

2 tablespoons olive oil
2 large sweet potatoes peeled and cubed (roughly 5 cups cubed)
1 red onion quartered
3 cloves garlic
1 teaspoon thyme
1 teaspoon rosemary
Salt and pepper to taste
2 cups unsweetened almond milk or like coconut milk
2 cups vegetable broth
1/4 teaspoon pumpkin pie spice
Salt and pepper to taste

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Combine sweet potatoes, olive oil, red onion, garlic, and seasonings on a baking sheet; toss to combine. Bake in the oven for 25-35 minutes or until soft.
Add the cooked sweet potatoes, milk, broth, and pumpkin pie spice to a blender and puree until smooth. If you have an immersion blender, you can do this in a large pot.
Warm the soup back up on the stove in a large pot (if needed) and once hot - serve with chopped chives, red pepper flakes, and black pepper for garnish.

Nutrition