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Roasted Sweet Potato Soup

A bowl of roasted sweet potato soup topped with croutons, a swirl of cream, and fresh thyme on a dark wooden table.
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This roasted sweet potato soup is creamy, comforting, and packed with flavor. Made with roasted sweet potatoes, carrots, garlic, and a hint of spice, it’s the perfect cozy meal for chilly days or a festive starter for the holidays.

Ingredients

Scale
  • 3–4 sweet potatoes – scrubbed and sliced
  • 2 carrots – scrubbed and cut into chunks
  • 2 garlic cloves – peeled
  • 2–3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups chicken or vegetable stock
  • 1 teaspoon paprika
  • 1 cup half-and-half
  • Hot sauce (optional)

Instructions

  1. Preheat oven to 425°F (218°C).
  2. Place sweet potatoes, carrots, and garlic on a sheet tray. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
  3. Roast vegetables for approximately 25 minutes or until golden brown and fork-tender.
  4. Transfer roasted vegetables to a blender along with stock, paprika, and optional hot sauce. Blend until smooth.
  5. Pour the blended soup into a medium-sized stockpot over medium-low heat.
  6. Stir in half-and-half as the soup warms. Taste and adjust seasoning as needed.
  7. Continue to cook until thoroughly heated. Serve hot with optional toppings like sour cream, croutons, or chives.

Notes

  • Use an immersion blender or food processor if you don’t have a traditional blender.
  • For a vegan version, use plant-based milk instead of half-and-half and vegetable stock.
  • Let the soup cool before storing it in the fridge for 4–5 days.
  • Freeze before adding dairy and stir in cream after reheating.
  • Thin out the soup with extra stock or water if it’s too thick.

Nutrition

Find it online: https://recipeeasily.com/roasted-sweet-potato-soup-recipe/