Sweet Potato Soup (Print Version)
# Ingredients:
01 -
4 cups of vegetable or chicken broth.
02 -
Optional: Sour cream for serving.
03 -
2 shallots, diced after peeling.
04 -
Two to three hefty sweet potatoes.
05 -
Salt and black pepper, as you like.
06 -
2 tablespoons of olive oil.
07 -
Fresh herbs or chives for topping, optional.
08 -
1 teaspoon of dried thyme.
09 -
1 teaspoon of ground cumin (use less if you'd like).
# Instructions:
01 -
Turn your oven on and set it to 425°F (220°C).
02 -
Cut the sweet potatoes into medium-sized cubes, about an inch or so. Finely chop your shallots.
03 -
Put the chopped shallots and sweet potatoes onto a sheet pan. Coat them with olive oil, then sprinkle cumin and thyme on top. Mix well to combine.
04 -
Pop the tray in the hot oven and let the veggies roast for about 30 minutes. They should feel soft and have a slight golden-brown color.
05 -
Once out of the oven, let the roasted vegetables cool down for a few minutes. Transfer them to your food processor or blender.
06 -
Pour in 4 cups of broth. Add salt and pepper to your taste.
07 -
Blend everything together till it's silky smooth. If your blender is small, work in portions.
08 -
Check the soup's texture. Too thick? Add more broth. Too runny? Let it simmer on low to thicken. Tweak seasoning if something feels off.
09 -
Dish out the soup and enjoy it warm. Add a swirl of sour cream on top if you're into that.
10 -
For a fun touch of flavor, sprinkle on fresh herbs or chopped chives.
# Notes:
01 -
You can switch the thyme and cumin for other spices like chili powder, fresh ginger, or something bold like harissa or ras el hanout.
02 -
Want to make it heartier? Toss in shredded chicken, chickpeas, or your favorite greens.
03 -
Pair the soup with a simple green salad and crusty bread for a complete meal.
04 -
It also goes great alongside main dishes like grilled pork or roasted chicken.
05 -
This freezes super well. Divide into portions and store in freezer bags or containers for up to three months.
06 -
To heat it up, let it thaw in your fridge or warm the frozen soup in a pot on low. If it looks split, give it a good whisk or quick blend.