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–+ servings

Roasted Sweet Potato Soup

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A cozy and comforting soup combining the natural sweetness of roasted sweet potatoes with savory vegetables, creating a creamy and satisfying dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Vegetarian
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes, peeled and cubed Natural sweetness from roasting
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, chopped
  • 2 cups vegetable broth Use low-sodium if desired
  • 1 teaspoon smoked paprika Can substitute with regular paprika or cayenne
  • to taste Salt and pepper Adjust according to preference
  • to taste Olive oil For roasting vegetables
Optional Toppings
  • Croutons, chopped herbs, or a swirl of cream For garnishing before serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Prepare your veggies: Toss the sweet potatoes, onion, garlic, and carrot with a splash of olive oil, smoked paprika, salt, and pepper right on a baking sheet.
Cooking
  1. Roast them for about 25-30 minutes, or until they’re tender and starting to caramelize.
  2. Blend it smooth: Transfer the roasted vegetables to a blender, add the vegetable broth, and blend until you achieve a velvety consistency.
  3. Heat the soup: Pour the blended mixture into a pot and warm it over medium heat until it’s just heated through.
  4. Serve it hot: Ladle into bowls and garnish with your favorite toppings, if desired.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 35gProtein: 4gFat: 3gSaturated Fat: 0.5gSodium: 350mgFiber: 5gSugar: 6g

Notes

For storing leftovers, place the soup in an airtight container and keep it in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat on the stove to revive flavors.
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