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Cooking’s always sparked by the little things. Once, staring at a single sweet potato left in my pantry, I decided to wing it and whip up something new. That's when this roasted sweet potato soup was born—a regular comfort meal at our place now. Over the years, I've messed with different versions and landed on this one. It really shows how you can do a lot with sweet potatoes and how much I love sharing good, simple food with anyone hungry.
Most folks pass up sweet potatoes for plain old spuds, but honestly, they're packed with flavor and goodness. Roasting them brings out a cozy, caramel-like taste and a smooth feel that’s great for soup. My first go at this happened because I found some forgotten sweet potatoes hiding in the back of my pantry. I threw them in the oven and the kitchen smelled so good, I knew I was onto something tasty.
I've tweaked this roasted sweet potato soup dozens of times, even riffing off a Donna Hay suggestion before making it truly my own. What makes this soup awesome is how fast and simple it is but still loaded with flavor thanks to the roasted veggies. No matter if you’ve been cooking forever or just starting out, you’ll find this one quick to love.
Main Ingredients
- Seasonings Want to change it up? Toss in spices like fresh ginger, chili powder, or whatever fun blend you like. Thyme and cumin are my favorite base picks.
- Optional Toss-ins Stir in chickpeas, pulled chicken, or greens like spinach if you want to bulk it up. Top with red chili flakes and fresh parsley for some zing and color, or swirl in coconut milk or sour cream if creamy’s your vibe.
- Broth Use chicken or veggie broth—your call. I like picking a low-salt version so you can tweak the taste at the end.
- Shallots Go for 1 big or 2 small shallots, peeled. These give the soup a gentle onion edge that matches the sweet potato perfectly.
- Sweet Potatoes These are the main thing! Get 2-3 big ones or grab 4 smaller sweet potatoes. They make the soup creamy and naturally sweet once roasted.
Roasting Sweet Potatoes and Shallots
- Roasting Time
- Let everything roast for 30 to 40 minutes—you're looking for those bits to get soft and a little brown. Halfway through, give them a quick toss.
- Oil it Up and Spice it
- Splash about 2 or 3 tablespoons of olive oil over the tray. Sprinkle on pepper, salt, and your flavor makers like cumin or thyme.
- Add Shallots In
- Peel then chop your shallots in half, drop them right next to your sweet potatoes on the tray.
- Prep Sweet Potatoes
- Chop and peel your sweet potatoes into chunky cubes. Spread them across your lined tray.
- Oven Preheat
- Crank the oven to 425°F (218°C). Lay down some parchment or foil on your tray to make cleanup easy.
Blending Everything
- Get it Creamy
- Mix until smooth. Hand blender right in the pot makes it easy. If you’re using a regular blender, work in small batches and pour it all back in the pot after.
- Season More If Needed
- Toss in extra salt, pepper, or those spices you like. Taste and see if you want more bite or warmth.
- Add Broth To Roasted Veggies
- Scoop your roasted sweet potatoes and shallots into a pot or big blender, then pour in enough broth to cover them up. If blending, let the mix cool a bit so you don’t burn yourself.
Soup Finishing Touches
- Dollop (Optional)
- If you want, drop in some coconut milk or sour cream and swirl it around for silky-smooth results.
- Taste It, Fix It
- Give it a taste. Add more spice, salt, or pepper until it’s just right for you.
Ways to Spice It Up
- Exotic Blends Want a Middle Eastern or North African vibe? Stir in harissa or ras el hanout.
- Ginger Kick Grate a bit of fresh ginger and sauté it with your shallots for a hint of heat and zing.
- Chili & Cumin Go for a bold pop by tossing in chili powder and extra cumin.
Extra Fillings
- Chicken Need it hearty? Drop in some shredded cooked chicken.
- Chickpeas Add a handful of chickpeas to make it creamy with a protein punch.
- Seeds, Beans, Nuts Play with textures—toss in toasted pumpkin seeds, white beans, or your favorite crunchy nut.
- Greens Big scoop of spinach or kale wilts right in and boosts your veggies.
Serving Ideas
- It’s great all by itself as a quick lunch or light dinner.
- Serve with crunchy bread for dipping and a leafy salad on the side to round out the meal.
Keeping It Fresh in the Fridge
- Let your soup cool, then seal it in a container. Keeps for about five days in the fridge.
- Warm it gently on the stove or just microwave a bowl when you’re hungry again.
Saving Some for Later
- Spoon cooled soup into freezer bags or boxes and stash for up to three months.
- When you’re ready, thaw it overnight in the fridge or gently warm on low. If it splits a bit after reheating, a quick blend or whisk will bring it back together.