Roasted Sweet Potato Soup
Ingredients:
- 3 medium sweet potatoes (peeled and cut into 1 inch pieces)
- 1 medium russet potato (peeled and cut into 1 inch pieces)
- 2 carrots (chopped)
- 1 leek (chopped)
- 4 cloves garlic (peeled)
- 3 tablespoons olive oil (divided)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Cooking spray
- 7 cups vegetable broth
- 1½ teaspoon fresh thyme (chopped)
- ½ teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- ¼ cup heavy cream
- 1 tablespoon cider vinegar
- Springs of fresh thyme (garnish, optional)
- Olive oil (garnish, optional)
Directions
Preheat oven to 400° F.
In a large bowl, toss together potatoes, carrots, leek, and garlic with 2 tablespoons olive oil, salt and pepper. Spread vegetables evenly over 2 foil-lined, rimmed baking pans lightly coated with cooking spray. Roast 45 minutes, or until vegetables are golden and tender, stirring after 15 minutes.
Transfer vegetables to a large Dutch oven over high heat. Add broth, thyme, ginger, and nutmeg. Bring to a boil, lower heat, and simmer 20 minutes. Remove from heat and let rest 10 minutes.
Blend with an immersion blender or transfer soup, in batches, to a blender and process until smooth. Transfer soup back to pot, if necessary, and stir in cream and vinegar.
Garnish with fresh thyme and a drizzle of olive oil, if desired.