I can’t think of a better way to start the week other than with this Roasted Sweet Potato Soup. It’s utterly packed with vitamins and goodness and of course, flavour! It’s a dark and gloomy morning as I sit to write this post, and all I can think about is enjoying a warm and bright bowl of this soup when I get home tonight.
Sometimes, I get bored of soups – actually I get bored of most things at some point. However, I think I get bored more easily by soups and sandwiches. I don’t really know why since there are hundreds of flavor combinations to enjoy, but sometimes they’re just dull. Not this soup though – packed with rosemary and a touch of natural sweetness; it’s quickly become one of my favourites. This soup was my Mom’s idea – we both love sweet potatoes, and were craving soup, so, this soup was developed. It’s perfect for Meatless Monday and any weeknight in general. Here’s the thing people, soups are so easy to make and nice and healthy. This one is vegan but if you wanted to add a little cream or milk, I don’t see why not.
Roasted Sweet Potato Soup (serves 4-6)
3 medium sized sweet potatoes, peeled and cut into 1 inch cubes
1 large carrot, chopped
1/2 stalk celery, chopped
3 cloves garlic
3 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
2 tsp dried rosemary
3 cups vegetable broth (or chicken broth)
1 tbsp lemon juice
1/8 – 1/4 tsp cayenne pepper, to taste
Preheat oven to 400.
Place chopped vegetables and garlic in a roasting pan – toss with olive oil, salt, pepper and 1 tsp of rosemary.
Roast for 20 minutes.
Remove from pan and add to a large soup pot. Cover with broth and add the remaining rosemary. Bring to a boil and simmer for 40-45 minutes.
Puree with the soup with an immersion blender or a regular blender. If using a regular blender, puree the soup in batches.
Stir in lemon juice and cayenne pepper.
Well I’m off to battle the gloominess outside but am eagerly awaiting this bowl of this sunshine when I get home!
Here’s to a great week,