Ingredients
Main Ingredients
- 2 pounds sweet potatoes (peeled and cubed)
- 1 cup onion (large dice)
- 4 cloves garlic
- ¼ cup olive oil
- 2 teaspoons fresh rosemary (chopped)
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 cups vegetable broth
- ½ cup heavy cream (or coconut cream)
Instructions
- Preheat the oven: Start by heating your oven to 425°F to prepare for roasting the vegetables, which will deepen their flavors.
- Season the vegetables: In a large bowl, toss the cubed sweet potatoes, diced onions, and whole garlic cloves with olive oil, fresh rosemary, ground cinnamon, kosher salt, and black pepper until everything is evenly coated.
- Arrange on baking sheet: Spread the seasoned vegetables in an even layer on a foil-lined baking sheet to ensure proper roasting and easy cleanup.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for 20 minutes, or until the sweet potatoes are fork-tender and slightly caramelized.
- Transfer to blender: Remove the roasted vegetables from the oven and carefully transfer them to a large blender or food processor.
- Add liquids and blend: Pour in the vegetable broth and heavy cream (or coconut cream), then blend until the soup is completely smooth and creamy.
- Serve: Pour the pureed soup into bowls and optionally top with a dollop of sour cream or crème fraîche for extra richness before serving.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free option.
- To make the soup spicier, consider adding a pinch of cayenne pepper or smoked paprika during the seasoning step.
- This soup can be prepared ahead of time and reheated gently on the stove or microwave.
- For an extra creamy texture, strain the soup through a fine sieve after blending.
- Garnish with fresh herbs like parsley or additional rosemary for a fresh finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
