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Roasted Sweet Potato Soup

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.
Print it Pin Recipe
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 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.

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.