Description
Indulge in the warmth and richness of Roasted Italian Sweet Potato Soup, a delightful blend of sweet potatoes roasted to perfection with aromatic Italian herbs. This creamy soup is not only comforting but also easy to prepare, making it an ideal dish for both casual dinners and special occasions. Each spoonful offers a harmonious balance of natural sweetness and savory flavors, perfect for those chilly evenings or as a hearty starter for your next gathering. With its vibrant color and creamy texture, this soup promises to impress even the most discerning palates while being a nutritious addition to your meal.
Ingredients
Scale
- 3 large sweet potatoes (approximately 600 g), peeled and cut into wedges
- 2 tbsp olive oil
- 1 medium onion (approximately 150 g), diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried basil
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato wedges with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté onion for about 5 minutes until softened; add garlic, thyme, rosemary, and basil. Cook until fragrant.
- Add roasted sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender in batches. Stir in coconut milk, heating through for an additional 5 minutes. Adjust seasoning with salt and pepper.
- Serve warm, garnished with reserved roasted sweet potato wedges and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 289
- Sugar: 6g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg