Description
A warm, hearty soup combining the sweetness of sweet potatoes with classic Italian herbs for a comforting dish.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 25-30 minutes until tender.
- In a large pot, heat a little olive oil over medium heat and add the chopped onion. Sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Add the roasted sweet potatoes to the pot along with the vegetable broth, thyme, and rosemary. Bring to a simmer.
- Cook for 10-15 minutes, allowing the flavors to meld.
- Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
- Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a creamier texture, consider adding coconut milk or a splash of cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg