Pin it
As a mother and an avid cook, I often find inspiration for new recipes in the simplest of places – like the lone sweet potato sitting in my pantry. It was on one such occasion that I stumbled upon the idea of creating a roasted sweet potato soup, a dish that has since become a staple in our household. This recipe, adapted from various sources and refined over the years, is not only a testament to the versatility of sweet potatoes but also a reflection of my passion for cooking and sharing delicious, easy-to-make meals with my family and readers.
The sweet potato, often overlooked in favor of its more popular counterpart, the regular potato, is a treasure trove of flavor and nutrition. When roasted, sweet potatoes transform into a sweet and velvety base for a soup that is both comforting and healthy. My journey with this recipe began when I was cleaning out my pantry and found a few sweet potatoes that I had forgotten about. I decided to roast them, and as the aroma filled my kitchen, I knew I was onto something special.
This roasted sweet potato soup is a culmination of several adaptations, including a Donna Hay recipe that I tweaked to suit my family's taste preferences. The beauty of this soup lies in its ease of preparation and the depth of flavor that the roasted sweet potatoes and shallots bring to the table. Whether you are a seasoned cook or a beginner, this recipe is sure to become a favorite.
Main Ingredients
- Sweet Potatoes: The star of the show, sweet potatoes are what give this soup its unique flavor and creamy texture. You will need about 2-3 large sweet potatoes or 4 medium ones.
- Shallots: Shallots add a mild onion flavor that complements the sweetness of the sweet potatoes. You can use 1 large shallot or 2 smaller ones.
- Stock: You can use either chicken or vegetable stock, depending on your dietary preferences. Low-sodium options are recommended to allow for better control over the seasoning.
- Seasonings: Thyme and cumin are my go-to spices for this recipe, but feel free to experiment with other spices like chili powder, fresh ginger, or exotic spice mixes.
- Optional Ingredients:
- Sour cream or coconut milk for added creaminess
- Chickpeas, shredded chicken, or wilted greens for added substance
- Fresh parsley and red chili flakes for a burst of freshness and heat
Roasting the Sweet Potatoes and Shallots
- Preheat the Oven
- Set your oven to 425°F (218°C). Line a baking sheet with foil or parchment paper for easy cleanup.
- Prepare the Sweet Potatoes
- Peel and cube the sweet potatoes into about 1-inch pieces. Place them on the prepared baking sheet.
- Add Shallots
- Peel and halve the shallots, then place them alongside the sweet potatoes.
- Season with Oil and Spices
- Drizzle 2-3 tablespoons of olive oil over the sweet potatoes and shallots. Sprinkle salt, pepper, and any desired spices (like thyme and cumin) evenly.
- Roast in the Oven
- Roast the sweet potatoes and shallots in the preheated oven for about 30-40 minutes, or until they are tender and lightly caramelized. You may need to stir them halfway through the roasting time.
Puréeing the Ingredients
- Combine Roasted Ingredients with Stock
- In a large blender or a pot with an immersion blender, combine the roasted sweet potatoes, shallots, and your chosen stock. If using a blender, make sure the ingredients are not boiling hot to avoid any accidents.
- Add Seasonings
- Add any additional seasonings you prefer, such as a pinch of salt, a grind of black pepper, or a sprinkle of cumin and thyme.
- Blend Until Smooth
- Blend the mixture until it is smooth and creamy. If using an immersion blender, blend directly in the pot. If using a regular blender, blend in batches and return the soup to the pot.
Finishing the Soup
- Taste and Adjust
- Taste the soup and adjust the seasoning as needed. You can add more salt, pepper, or spices to taste.
- Add a Swirl of Creaminess (Optional)
- For an extra creamy touch, swirl in some sour cream or coconut milk. This adds a rich and velvety texture to the soup.
Spice Variations
- Chili Powder and Cumin: Add a spicy kick with chili powder and cumin for a Southwestern flair.
- Fresh Ginger: Grate some fresh ginger and sauté it with the garlic for an Asian-inspired flavor.
- Exotic Spice Mixes: Use ras el hanout or harissa to give your soup a Middle Eastern or North African twist.
Adding Substantial Ingredients
- Chickpeas: Add cooked chickpeas for a protein boost and extra texture.
- Shredded Chicken: Mix in some shredded chicken for a heartier meal.
- Wilted Greens: Stir in some wilted spinach or kale for an added nutritional punch.
- Beans, Nuts, or Seeds: Experiment with adding beans, nuts, or seeds for different textures and flavors.
Serving Suggestions
- Serve the soup on its own as a light and satisfying lunch or dinner.
- Pair it with a green salad and some crusty bread for dipping into the soup.
Fridge Storage
- The soup can be stored in the fridge for up to 5 days. Let it cool completely before transferring it to an airtight container.
- When reheating, simply warm the soup over low heat in a saucepan or reheat it in the microwave.
Freezing
- Portion the soup into freezer containers or bags and freeze for up to three months.
- To reheat frozen soup, thaw it overnight in the fridge or warm it over low heat in a saucepan. If the soup appears separated after reheating, whisk or blend it briefly to restore its smooth texture.