Description
This Roasted Italian Sweet Potato Soup is a flavorful and comforting dish featuring caramelized sweet potatoes roasted to perfection, blended with aromatic herbs and creamy coconut milk or heavy cream. This soup balances the natural sweetness of the potatoes with savory Italian herbs, making it rich, smooth, and perfect for a cozy meal.
Ingredients
Sweet Potatoes
- 3 large sweet potatoes, peeled and cut into wedges (~600 g)
- Olive oil, for roasting
- Salt and pepper, to taste
Sautéed Aromatics
- 2 tbsp (30 ml) olive oil
- 1 medium onion, diced (~150 g)
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried basil
Soup Base
- 4 cups (1 liter) vegetable broth
- 1 cup (240 ml) coconut milk or heavy cream
- Salt and pepper, to taste
Instructions
- Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Arrange sweet potato wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and caramelized at edges. Set some wedges aside for garnish.
- Sauté the Aromatics: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until softened. Add minced garlic, dried thyme, rosemary, and basil; cook an additional 1-2 minutes until fragrant.
- Combine and Simmer: Add roasted sweet potatoes and vegetable broth to the pot. Stir well and bring to a boil. Reduce heat and simmer for 10-15 minutes to meld flavors.
- Blend the Soup: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches in a regular blender for a finer texture.
- Finish and Serve: Stir in coconut milk or heavy cream and heat through for 5 more minutes. Season with salt and pepper to taste. Ladle into bowls and garnish with reserved sweet potato wedges and fresh thyme sprigs. Serve warm.
Notes
- Baking sheet is essential for roasting the sweet potatoes evenly.
- Use a large pot for sautéing aromatics and simmering the soup to allow room for blending.
- An immersion blender makes it easy to puree directly in the pot, but a regular blender works well too.
- Ladle the soup gently to preserve the beautiful roasted sweet potato garnish.
- For variation, add carrot or parsnip with the sweet potatoes for additional flavor depth.
- Add red pepper flakes for a subtle spicy kick if desired.
- Use coconut milk for a vegan, dairy-free option or heavy cream for added richness.
- Garnishing with fresh herbs like thyme or rosemary adds a vibrant, aromatic finish.
