Roasted sweet potato soup

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EASY roasted sweet potato soup! With shallots, cumin, thyme and broth. Add a little sour cream or yogurt and serve with crusty bread.

Roasted sweet potato soup

There has been a lone sweet potato sitting in my pantry for the past few weeks. Every time I opened the pantry door, there he was, looking at me, like saying, "Why don't you do something with me already ?!"

I have a habit of buying perishable products with the noblest intentions, only to forget them in the sea of ​​daily distractions, until they are used for nothing more than compost.

Fortunately for this tuber, inspiration came from a colleague who had made a sweet potato soup with a Donna Hay recipe.


The distinctive elements of the original recipe were sweet potato, red onion and cumin. I changed it up a bit, opting for shallots instead of red onions, using much less cumin (it's a strong spice), adding a little thyme, and ending with a swirl of sour cream.

OMG how good! And so incredibly easy. Peel and cube the sweet potato, roast it for half an hour with some shallots and blend everything in a blender with a little broth and seasonings. The soup lasts for days and warms up beautifully.

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This is a recipe that lends itself well to adaptation. Play around with the spices, swapping the thyme and cumin for other favorite mixes. Powdered chili or fresh ginger would be fantastic. This is also a good time to break those little jars of exotic spice mixes with names like ras el hanout or Harissa that could have been left in the cupboard for other recipes.

You can also turn this creamy soup into a more complete meal by adding things like chickpeas, shredded chicken, or wilted vegetables. This is a great way to use leftovers in the refrigerator.


On its own, this soup is a fairly light meal, perfect for easy lunch or dinner. Serve it with just a green salad and some hearty, crusty bread to dip and clean the bowl.

You can also serve the soup along with a main course like roast chicken or grilled pork chops.


This soup freezes well! Portion it in freezer containers or freezer bags, and freeze for up to three months.

Let it thaw overnight in the refrigerator before heating, or transfer the frozen soup block directly to a saucepan and simmer. If the soup seems separate, beat it quickly with a whisk or transfer it back to the blender and rotate for a few seconds.

More ways to enjoy sweet potatoes

  • Chickpea curry with sweet potatoes and red peppers
  • Livelihood stew with sweet potatoes and Swiss chard
  • Bowls of Quinoa and Roasted Sweet Potato
  • Sweet potato and black bean tacos
  • Yukon sweet potato and gold sweet potato

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Roasted Sweet Potato Soup Recipe

  • Preparation time: 10 minutes.

  • Cook time: 30 minutes.

  • Yield: serves 2 to 4


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


1 Preheat oven to 450 ° F.

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

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

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

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

NOTE: When mixing hot liquids, fill the blender bowl no more than one-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.

5 serve: Try to season, add more salt and pepper to taste. Serve in bowls with a tablespoon of sour cream (if used). Leftovers will be kept for about a week, or frozen for up to three months.

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