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easy recipes for busy people

Roasted Sweet Potato Soup


It may be summer here in Melbourne but the last few days has seen a cool spell which has made me crave a nice hearty soup. I find roasted sweet potato soup is a yummy alternative to my usual pumpkin soup. For an added change I’ve added a dollop of yogurt to make it more creamy and a sprinkle of crunchy pepitas for texture.

Over this last month we have seen daily high temperatures of anywhere from 19ºC to 41ºC. Luckily our northern hemisphere family visiting Melbourne for our wedding a few weeks ago missed the extreme ends of the temperature range. Unfortunately most of them are already back home in the big freeze.

I suppose like most people the food I feel like cooking and eating is heavily weather dependant. Hot weather = easy salads, cold weather = rich comfort food. This Roasted Sweet Potato Soup is ready in about 40 mins including prep time, so can be done on a weeknight without any real trouble or mess.

It also makes a great work lunch and freezes really well. Why not use the recipe calculator below and whip yourself up a batch to store?

I always refer to veggies as “small” or “large” in the ingredients list so I thought I’d include a picture of the actual veggies with my veggie peeler so you can gauge the size for yourself. It’s about 200g of sweet potato and 100g of carrot.

 

Chopped Sweet Potato, Carrot, Shallot, Garlic, Thyme , Salt & Pepper ready for the oven.

 

Roasted veggies ready to be turned into comforting soup.

 

Squeeze the garlic out of it’s skin before blitzing into soup.

 

Add the veggies (carefully) to the hot stock. Blitz into a thick and delicious soup. Add a little more stock (or water) if you like your soup a bit thinner.

 

Comforting Roasted Sweet Potato Soup…serve with a dollop of plain greek yogurt and a sprinkle of toasty pepitas for texture.

 

Roasted Sweet Potato Soup
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Roasted Sweet Potato Soup BigOven - Save recipe or add to grocery list Yum
A rich and tasty sweet potato soup, perfect chilly-evening comfort food. This can also be served just-warm on a hot day. The crunch of the pepitas provides great texture.
Course Lunch, Main Meals, Soup
Prep Time 10 minutes
Cook Time 35 minutes
Servings
person
Ingredients
Course Lunch, Main Meals, Soup
Prep Time 10 minutes
Cook Time 35 minutes
Servings
person
Ingredients
Instructions
  1. Heat the oven to 210ºC
  2. Chop the sweet potato into 2cm pieces
  3. Chop the carrot into 1cm pieces
  4. Place the potato, carrot, diced shallot and the whole garlic clove (skin left on) on a tray. Sprinkle with thyme and salt & pepper
  5. Drizzle with oil & mix through
  6. Roast for 30 mins turning occasionally
  7. When your veggies are getting close to done, heat the chicken stock in a medium saucepan
  8. (Optional) At the same time add 1 tsp of pepitas to the roasting dish. Cook for a further 5 minutes.
  9. Remove the veggies from the oven. Squeeze the garlic out of it's skin (discard the skin). Carefully place the veggies in the chicken stock. Keep the pepitas separate
  10. Blitz the soup with a stick mixer in the saucepan (take it off the heat) or carefully transfer it to a blender. Blitz until smooth, season with salt & pepper
  11. Serve with a dollop of greek yogurt and sprinkle with roasted pepitas (opt)
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