Roasted sweet potato soup is a healthy, vegan dinner recipe that is perfect for cooler months.
I can’t think of a better way to start the week other than with this Roasted Sweet Potato Soup, it’s the perfect dinner for meatless monday and it’s utterly packed with vitamins and goodness. And of course, as with all of my recipes on here, it’s also packed with 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. Soup is one of those things that just warms your soul, and this bright and silky smooth soup will definitely keep you warm on cool evenings. I find that with the limited local, in-season produce during the winter, I can get a little uninspired, but it’s healthy ingredients like sweet potatoes that I find myself turning to for inspiration. I love roasting sweet potatoes for a quick and flavourful side dish (I toss them with some cinnamon and chili powder), but I also love roasting them to concentrate their flavour and really highlight the sweetness.
This recipe has two steps, the first is to roast all the vegetables (sweet potatoes, carrots and celery) together for 20 minutes in a hot oven with some rosemary and then they are added to vegetable broth and simmered for another 20 minutes. This helps to create a complex flavour profile that makes this roasted sweet potato soup absolutely delicious.
Vegetables can really take on a different flavour when they are roasted. You’ll notice that I’ve used dried rosemary in this recipe, there are a couple of reasons for that. First of all, rosemary is out of season so dried is the best option for flavour, secondly, because this soup is simmered for a while, the dried rosemary can hold up to that cooking and still impart lots of flavour into this sweet potato soup.
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.
Louisa Clements
Yields 4-6
15 minPrep Time
40 minCook Time
55 minTotal Time
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Ingredients
- 3 medium sweet potatoes, peeled and cut into 1 inch cubes
- 1 large carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 3 cloves garlic, roughly chopped
- 3 tbsp olive oil
- 2 tsp dried rosemary, divided
- 1/2 tsp salt, divided
- 1/4 tsp pepper
- 900ml/4 cups vegetable broth
- 1/4 tsp cayenne pepper, optional
- 1 tbsp lime juice
Instructions
- Preheat oven to 400F. Toss sweet potatoes with carrots, celery, garlic, olive oil, 1 tsp of rosemary, 1/4 tsp salt and pepper on a large baking sheet. Roast for 20 minutes, stirring once.
- Add roasted vegetables to a large soup pot and cover with broth, remaining rosemary, cayenne pepper and 1/4 tsp salt. Bring to a boil and simmer covered for 20 minutes.
- Puree with the soup with an immersion blender or in batches in a regular blender.
- Stir in lime juice.
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Well I’m off to battle the gloominess outside but am eagerly awaiting a bowl of this roasted sweet potato soup when I get home.
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