Roasted Sweet Potato Soup

Sweet potatoes are full of nutrients and they are so comforting. This soup, made with purple sweet potatoes for a little panache (this is optional), is luscious and soothing.
Topped with a creamy garnish of yogurt, sour cream, or creme fraiche, it will become an autumn favorite.

Yield: 6-8

Author: Cary Kelly

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Roasted Sweet Potato Soup

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

Autumn means big steaming bowls of comforting soup. This thick soup is both comforting and healthy since its main ingredient is nutrient-rich sweet potatoes. The image shows purple sweet potatoes (just for fun!), regular golden sweet potatoes work fine.

Ingredients

• 4 large sweet potatoes, yielding 2 cups mashed
• 2 Tbl olive oil (or neutral cooking oil)
• 3 sage leaves
• 2 sprigs rosemary (reserve and finely chop 1 of these for garnish)
• 1/2 cup chopped yellow onion
• 2 medium carrots, diced
• 2 cup brussel sprouts, shredded or finely chopped
• 1 Tsp brown sugar (light or dark)
• 2 Tsp nutmeg
• 1 1/2 cups chicken broth (or vegetable broth)
• 1/4 cup apple cider vinegar
• 2 Tsp sea salt
• 2 Tsp ground black pepper
• Yogurt, sour cream, or creme fraiche for garnish.

Instructions

1. Preheat oven to 350°
2. Wash sweet potatoes and prick skin a few times with a fork
3. Bake until soft, about 1 hour (test by pressing at 45 minutes); set aside to cool
4. Add oil to a Dutch oven
5. Add whole sage leaves, rosemary sprig, and black pepper. Simmer on med-low to infuse the oil; about 3 minutes
6. Turn heat up to medium-high and add onions and carrots, stir 5-6 minutes until softened
7. Add shredded/chopped brussel sprouts, brown sugar, cider vinegar, and broth. Stir to combine and heat through, about 5 minutes
8. Add sweet potatoes, nutmeg, and salt; stir to combine and heat through, about 5 minutes
9. Using a hand-held immersion blender, mix until combined as desired (if you prefer some vegetable chunks, blend partially). This step can be done in a food processor or blender. If using a blender, do this in stages. You can also use a potato masher and blend by hand, but you will not get a perfectly smooth puree
10. Test for desired consistency. Add more broth as needed.
11. Taste and adjust salt and pepper as needed
12. Spoon into a bowl and top with 1 Tbl yogurt, sour cream, or creme fraiche and a teaspoon of finely chopped rosemary.
13. Leftover soup can be refrigerated for up a week.

You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional.

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