Roasted Sweet Potato Soup (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil.
02 -
2 shallots, peeled and chopped.
03 -
2 to 3 large sweet potatoes.
04 -
1 teaspoon dried thyme.
05 -
1 teaspoon ground cumin, use less if preferred.
06 -
4 cups chicken or vegetable stock.
07 -
Salt and pepper to taste.
08 -
Sour cream for serving, optional.
09 -
Fresh herbs or chives for garnish, optional.
# Instructions:
01 -
Preheat the oven to 425°F (220°C).
02 -
Peel and cube the sweet potatoes into about 1-inch pieces. Chop the shallots.
03 -
Place the sweet potatoes and shallots on a baking sheet. Drizzle with olive oil, and sprinkle with cumin and thyme. Toss to coat evenly.
04 -
Roast in the preheated oven for about 30 minutes, or until the sweet potatoes are tender and lightly caramelized.
05 -
Remove the baking sheet from the oven and let it cool slightly. Transfer the roasted sweet potatoes and shallots to a blender or food processor.
06 -
Add 4 cups of stock, salt, and pepper to the blender.
07 -
Blend the mixture until smooth and creamy. You may need to do this in batches depending on the size of your blender.
08 -
If the soup is too thick, add a bit more stock. If it's too thin, simmer it over low heat to reduce the liquid. Adjust the seasoning as needed.
09 -
Serve the soup hot, with a swirl of sour cream on top if desired.
10 -
Garnish with fresh herbs or chives.
# Notes:
01 -
You can swap out the thyme and cumin for other spices or spice mixes like chili powder, fresh ginger, ras el hanout, or harissa.
02 -
Add other ingredients to make the soup more substantial, such as chickpeas, shredded chicken, or wilted greens.
03 -
The soup can be a light meal on its own, accompanied by a green salad and crusty bread.
04 -
It can also be served alongside a main course like roast chicken or seared pork chops.
05 -
The soup freezes well. Portion it into freezer containers or freezer bags and freeze for up to three months.
06 -
To reheat, let it thaw overnight in the fridge or transfer the frozen block of soup directly to a saucepan and warm over low heat. If the soup looks separated, whisk it rapidly or blend it for a few seconds.