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.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License