Roasted Sweet Potato Soup

Recipe adapted from Donna Hay Magazine.

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: Serves 2 to 4

Ingredients

  • 1 pound garnet sweet potatoes, peeled and cut into 1 1/2-inch cubes
  • 2 large shallots, peeled and cut in half lengthwise
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground thyme
  • 1/4 teaspoon of cumin seeds (or ground cumin)
  • 3 cups chicken stock
  • 1/8 teaspoon black pepper
  • 2 tablespoons sour cream or plain yogurt (Greek or regular, omit for paleo version)

Method

1 Preheat oven to 450°F.

2 Prepare the sweet potatoes: Place sweet potato cubes and shallots in a large bowl. Drizzle with oil. Sprinkle with salt, thyme, and cumin. Toss so all pieces are well coated with olive oil and seasonings.

roasted-sweet-potato-soup-method-600-1

3 Roast the sweet potatoes: Spread the sweet potatoes and shallots out on a foil or silicone lined baking sheet. Roast for 25 minutes or until cooked through and nicely caramelized and browned around the edges. Remove from oven.

roasted-sweet-potato-soup-method-600-2 roasted-sweet-potato-soup-method-600-3

4 While the sweet potatoes are roasting, heat chicken stock in a saucepan on the stovetop until steamy.

5 Blend the sweet potatoes: Place the cooked sweet potatoes and shallots in a blender and add the hot chicken stock. Purée until smooth.

NOTE: when blending hot liquids, fill the blender bowl no more than a third full, and start with short pulses. So, depending on the size of your blender you may need to work in batches. Or use an immersion blender.

roasted-sweet-potato-soup-method-600-4 roasted-sweet-potato-soup-method-600-5

5 Serve: Taste for seasoning, add more salt and pepper to taste. Serve in bowls with a dollop of sour cream (if using). Leftovers will keep for about a week, or freeze for up to three months.