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Being both a mom and kitchen enthusiast, I get my cooking ideas from everyday things - even that forgotten sweet potato in the back of my cupboard. That's exactly how I came up with my roasted sweet potato soup, which has now become our family favorite. I've tweaked this dish over time, showing just how amazing sweet potatoes can be. It's become one of my go-to meals that I love making for my family and sharing with my blog followers.
Sweet potatoes don't always get the attention they deserve compared to regular spuds, but they're packed with amazing flavor and good-for-you nutrients. When you pop them in the oven, they turn into this wonderfully sweet, soft base for a soup that's both cozy and nutritious. I stumbled on this recipe while doing some kitchen cleanup - I found some sweet potatoes I'd totally forgotten about. After roasting them and smelling that incredible aroma, I knew I'd hit on something really good.
My sweet potato soup came from playing around with different versions, including one from a Donna Hay cookbook that I changed to better match what my family enjoys. What makes this soup so great is how simple it is to make, plus the incredible richness you get from those oven-roasted sweet potatoes and shallots. It doesn't matter if you're a cooking pro or just starting out - this will probably end up in your regular meal rotation.
Key Components
- Sweet Potatoes: These form the heart of our soup, giving it that distinctive taste and smooth consistency. Grab 2-3 big ones or 4 medium sweet potatoes.
- Shallots: They add just the right hint of onion flavor that works perfectly with the sweetness. You'll want 1 big shallot or a couple of smaller ones.
- Stock: Pick either chicken or veggie stock based on what you like. Going with the low-sodium kind lets you control how salty your soup turns out.
- Spices: I usually throw in some thyme and cumin, but don't be afraid to try chili powder, some fresh ginger, or even fancy spice blends.
- Extra Add-ins:
- A dollop of sour cream or splash of coconut milk for extra richness
- Toss in some chickpeas, leftover chicken, or leafy greens to make it more filling
- Sprinkle with fresh parsley and red pepper flakes for a punch of color and spice
Baking Your Veggies
- Get Your Oven Hot
- Turn it up to 425°F (218°C). Cover a cookie sheet with foil or parchment to make cleanup a breeze.
- Get Sweet Potatoes Ready
- Skin them and chop into chunks about an inch big. Spread them out on your lined sheet.
- Prep Shallots
- Peel and cut them in half, then toss them on the sheet with your sweet potatoes.
- Add Flavor
- Pour 2-3 tablespoons of olive oil over everything. Sprinkle with salt, pepper and whatever spices you're feeling (thyme and cumin work great).
- Let Them Bake
- Put the sheet in your hot oven for about 30-40 minutes until everything's soft and starting to brown at the edges. Give them a stir halfway through cooking.
Blending Everything Together
- Mix Baked Items with Liquid
- Put your roasted sweet potatoes, shallots and stock in a big blender or pot if you've got a stick blender. If you're using a regular blender, let things cool down a bit first so nothing explodes.
- Throw In Your Spices
- Now's the time to add any extra flavors - maybe some more salt, fresh black pepper, or an extra dash of cumin and thyme.
- Blend It All Up
- Mix until everything's smooth and creamy. With a stick blender, you can do this right in the pot. For a countertop blender, you might need to work in batches, then pour it all back into a pot.
Final Touches
- Check How It Tastes
- Give your soup a try and see if it needs anything else. Maybe more salt, an extra grind of pepper, or a pinch more spice.
- Make It Creamier (If You Want)
- For an extra touch of richness, stir in some sour cream or a splash of coconut milk. This makes the soup super velvety.
Flavor Twist Ideas
- Cumin with Some Heat: Toss in chili powder along with cumin for a southwestern twist.
- Zingy Ginger: Grate up some fresh ginger root and cook it with garlic for an Asian-inspired kick.
- Global Spice Blends: Try mixing in ras el hanout or harissa for flavors from North Africa or the Middle East.
Making It More Filling
- Add Some Chickpeas: Toss in cooked garbanzos for extra protein and a bit of chew.
- Leftover Chicken: Mix in some pulled chicken to turn this into a heartier dinner.
- Leafy Greens: Stir in some slightly cooked spinach or kale to boost nutrition and color.
- Mix-ins For Texture: Play around with different beans, chopped nuts, or a sprinkle of seeds to create interesting textures.
Ways To Enjoy It
- Have a bowl by itself for a light but satisfying meal.
- Serve it with a fresh green salad and some crusty bread for dipping.
Keeping It In The Fridge
- Your soup will stay good in the fridge for about 5 days. Let it cool down completely before putting it in a sealed container.
- To warm it up, just heat it slowly in a pot on the stove or zap it in the microwave.
Storing In The Freezer
- Split the soup into freezer-safe containers or bags and it'll keep for up to three months.
- When you want to eat it, let it thaw in the fridge overnight or warm it slowly from frozen in a pot. If it looks separated after heating, just give it a quick whisk or blend to make it smooth again.