Roasted Sweet Potato Soup

Learn how to make this delicious roasted sweet potato soup. This soup is vegan friendly, extremely creamy and velvety smooth with a hint of my homemade curry powder for that aromatic flair.

Course Appetiser

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 243kcal

Author Charla

Ingredients

To roast the sweet potato

1½ lb sweet potatoes (680g) chopped and peeled
olive oil for roasting

To make the sweet potato soup

2 tablespoon olive oil (28g)
1 medium onion chopped
4 garlic cloves minced
1 teaspoon fresh ginger (2g) minced
2 teaspoon curry powder (4g)
4 cups vegetable stock (946ml)
1 teaspoon paprika (2g)
1 teaspoon ground coriander (2g)
½ teaspoon parsley (0.05g)
¼ teaspoon chilli flakes (0.5g) optional
5 sprigs of thyme tied together
black pepper and pink salt to taste

Instructions

Preheat the oven at 200C/400F/gas mark 6.
Place the sweet potato on a baking tray lined with parchment paper, coated with oil.Coat the top of the sweet potato with oil.
Roast the sweet potato for roughly 35-40 minutes or until golden (turning halfway through).
Meanwhile heat the olive oil on medium heat in a non stick saucepan, then proceed to saute the onion, garlic and ginger along with the curry powder until soft and translucent.
Pour in the vegetable stock then season with the paprika, ground coriander, parsley, thyme and chilli flakes.
Add the thyme, cover the pan with a lid, then allow to simmer for 10 minutes (leave it simmer while the sweet potatoes are roasting).
Discard the thyme stems after the given time.
Once the sweet potatoes have finished roasting from the oven, transfer the stock mixture and potatoes to a blender and puree into a smooth consistency (use a hand blender, if you don't have a blender and puree in the saucepan instead).
Add black pepper and pink salt to taste.

Notes

The soup should be on the thicker side but not too thick, however, if you want a thinner consistency then add ½ -1 cup more of vegetable stock.

You will want to use my Homemade Curry Powder and Vegetable Broth for this recipe.

The soup is slightly on the spicy side, if you do not care for any heat then simply omit the chilli flakes.

Any leftovers can be frozen for up to 3 months.

Alternatively, once the soup is cool, store in an air tight container for up to 3-4 days.

You can re-heat the soup in the microwave or in a saucepan on the stovetop for a few minutes.

The time it takes the sweet potatoes to roast may vary, mine took 40 minutes in total.

Nutrition