Soups

Roasted Sweet Potato Soup

Lisa Le
May 27, 2013
200

It’s cheap, delicious, filling, and full of nutrients. If you love sweet potato, you will love this soup. It’s smooth and velvety but has a caramelized flavour because of the roasted sweet potatoes. You can top this with some goat cheese or plain greek yogurt to compliment the sweet flavour with some tanginess. Or you can leave it out to keep the soup vegan =)

6
- 3 medium sweet potatoes, peeled, sliced (1/4 inch thickness) and roasted.
- 1 onion, diced
- 4 cloves garlic, minced
- 1/4 cup coconut oil (or other oil)
- 1/2 tsp cinnamon
- 1/2 tsp cayenne (Optional)
- 1 tbsp sesame oil
- 1 tsp paprika
- 1 tbsp Worcestershire sauce
- 6 cups vegetable broth
- Salt and pepper to taste
- Optional garnishes:
- Goat cheese
- Plain Greek yogurt
- Vegan garnish: vegan sour cream or yogurt
Preheat oven to 350F. Arrange sliced pieces of sweet potatoes on a large baking sheet and generously coat in coconut oil (keep about a tbsp leftover to cook the onions) Bake for 15 minutes, then flip and bake again for 15 minutes until edges are browned and potatoes are soft and sort of caramelized. In a large pot over medium heat, cook onions and garlic in 1 tbsp sesame oil and 1 tbsp coconut oil. Once the onions are transparent and the garlic is fragrant, add cinnamon, cayenne (optional), paprika, and Worcestershire sauce. Stir until fragrant, then add 6 cups vegetable broth. Add roasted sweet potato pieces, and bring the soup to a boil. Remove from heat and blend either with an immersion blender or in a blender. Add salt and pepper to taste, then garnish servings with goat cheese or Greek yogurt.
Nutritions

Calories
189

Sodium
1007mg
41% DV

Fat
17g
26% DV

Protein
4g
8% DV

Carbs
21g
7% DV

Fiber
5g
21% DV
Baked