Description
Roasted Sweet Potato Soup
This rich and creamy roasted sweet potato soup is perfect for those crisp fall days when comfort is needed. With the sweetness of roasted sweet potatoes, the earthy flavor of carrots, and the creaminess of half-and-half, it delivers warmth in every spoonful. Whether served at a cozy weeknight dinner or as a starter for a festive meal, this soup will be a family favorite. The best part? It’s loaded with vitamins B and C, and you can easily customize it with your favorite toppings like sour cream, croutons, or roasted seeds.
3-4 sweet potatoes, scrubbed & sliced
2 carrots, scrubbed & cut into chunks
2 garlic cloves, peeled
2-3 tbsp olive oil
2 tsp kosher salt
½ tsp pepper
4 cups chicken or vegetable stock
1 tsp paprika
1 cup half & half
Hot sauce, to taste
Directions:
1. Preheat oven to 425°F.
2. Toss sweet potatoes, carrots, and garlic with olive oil, salt, and pepper on a sheet tray.
3. Roast for 25 mins until tender.
4. Blend roasted veggies with stock, paprika, and hot sauce until smooth.
5. Heat in a stockpot, stir in half & half, adjust seasoning.
Prep Time: 10 mins
Kcal: 180
Step-by-Step Guide
1. Prep the Vegetables: Preheat your oven to 425°F (220°C). While it heats, scrub 3-4 sweet potatoes and 2 carrots. Slice the sweet potatoes into 1-inch rounds and cut the carrots into similar-sized chunks. Peel 2 garlic cloves.
2. Roast for Flavor: On a large baking sheet, toss the sweet potatoes, carrots, and garlic with 2-3 tablespoons of olive oil, 2 teaspoons of kosher salt, and ½ teaspoon of black pepper. Ensure everything is evenly coated. Roast for 25-30 minutes, or until the vegetables are fork-tender and caramelized at the edges.
3. Blend Until Smooth: Carefully transfer the roasted vegetables to a high-powered blender. Add 4 cups of chicken or vegetable stock, 1 teaspoon of paprika, and hot sauce to taste. Secure the lid and blend on high until completely smooth and creamy.
4. Heat and Finish: Pour the blended soup into a large stockpot or Dutch oven. Warm it over medium heat, stirring occasionally. Once hot, reduce the heat to low and stir in 1 cup of half-and-half. Warm through without boiling. Taste and adjust seasoning with more salt, pepper, or hot sauce as desired.
Serving Suggestions
This versatile soup is a perfect canvas for toppings. For a classic touch, add a dollop of sour cream or Greek yogurt and a sprinkle of fresh chives. For texture, try homemade croutons, roasted pumpkin seeds, or crispy fried sage leaves. Drizzle with a bit of chili oil for heat or a swirl of high-quality olive oil for richness. Serve with a slice of crusty bread or a simple side salad for a complete, comforting meal.
How-to Summary
To make roasted sweet potato soup, roast chopped sweet potatoes, carrots, and garlic with oil and seasoning at 425°F until tender. Blend the roasted vegetables with stock, paprika, and hot sauce until smooth. Heat the puree in a pot, stir in half-and-half, and season to taste before serving with your favorite toppings.
Frequently Asked Questions
Can I make this soup ahead of time? Absolutely. Prepare the soup completely, but wait to add the half-and-half until you reheat it. Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
How can I make this soup dairy-free or vegan? Substitute the half-and-half with full-fat canned coconut milk for a rich, creamy texture. Ensure you use vegetable stock instead of chicken stock.
Can I freeze this soup? Yes, but for best texture, freeze it before adding the half-and-half. Thaw overnight in the refrigerator, reheat, and then stir in the cream.
My soup is too thick. How can I thin it? Simply add more stock, a quarter-cup at a time, while reheating until you reach your desired consistency.
What’s the best way to blend hot soup safely? Allow the roasted vegetables to cool slightly before blending. Do not fill your blender more than halfway, and always start on low speed, holding the lid firmly in place with a kitchen towel.
Common Mistakes to Avoid
Avoid under-roasting the vegetables, as this step is crucial for developing deep, sweet flavor. Do not skip the step of adjusting seasoning at the end—the salt level will change after adding the stock and cream. Be careful not to boil the soup after adding the half-and-half, as this can cause it to curdle. Finally, ensure you blend the soup until completely smooth for the most luxurious texture.
Conclusion
This roasted sweet potato soup is the epitome of simple, wholesome comfort food. The roasting process unlocks incredible depth of flavor, transforming basic ingredients into a velvety, nutrient-rich dish. It’s easily adaptable to dietary needs and endlessly customizable with fun toppings. Whether you’re meal-prepping for the week or hosting a dinner party, this reliable recipe is sure to become a cherished staple in your kitchen repertoire.