Cozy Sweet Potato Soup

Being both a mom and cooking fan, I sometimes get my best recipe ideas from what's just sitting around - like finding a single sweet potato in my cupboard. That's exactly how I came up with this roasted sweet potato soup that's now become a family favorite. I've played with the recipe over time, mixing tips from different places, which shows off both how amazing sweet potatoes can be and my love for cooking simple, tasty meals for my family and blog readers. People often pick regular potatoes instead of sweet ones, but they're missing out on something amazing. Sweet potatoes turn into something magical when roasted - they make the perfect creamy base for a soup that warms your soul while being good for you. I stumbled on this idea while cleaning my kitchen and found some forgotten sweet potatoes. After popping them in the oven, the smell that filled my house told me I was making something really special. My version of roasted sweet potato soup borrows bits from different recipes, including one I modified from a Donna Hay cookbook to match what my family enjoys. What makes this soup so great is how simple it is to make and the incredible flavor you get from roasting the sweet potatoes and shallots first. No matter if you cook all the time or hardly ever, you'll probably want to make this soup again and again.

Key Components

• Sweet Potatoes: These orange gems create the soup's distinctive taste and smooth consistency. Grab 2-3 big ones or 4 medium sweet potatoes.
• Shallots: They add a gentle oniony taste that works perfectly with the sweetness. You'll need 1 big or 2 small shallots.
• Stock: Pick chicken or veggie stock based on what you prefer. Try to get the low-salt kind so you can control how salty your soup turns out.
• Spices: I love using thyme and cumin, but don't be afraid to try chili powder, fresh ginger, or fancy spice blends instead.
• Extra Add-ins:
  • Dollop of sour cream or splash of coconut milk for extra richness
  • Toss in chickpeas, leftover chicken, or some leafy greens to make it more filling
  • Sprinkle with fresh parsley and chili flakes for color and kick

Getting Those Sweet Potatoes Roasted

Turn On Your Oven

Heat it to 425°F (218°C). Cover a baking tray with foil or parchment to make cleanup a breeze.

Get Your Sweet Potatoes Ready

Skin them and chop into chunks about 1 inch big. Spread them on your lined tray.

Throw In Shallots

Peel and cut the shallots in half, then put them next to the sweet potatoes.

Drizzle And Season

Pour 2-3 tablespoons olive oil over everything. Sprinkle with salt, pepper, and whatever spices you fancy (thyme and cumin work great).

Pop In The Oven

Let everything cook for about 30-40 minutes until the veggies are soft and getting those tasty brown edges. Give them a stir halfway if you remember.

Blending Everything Up

Mix Veggies With Stock

Put your roasted goodies into a big blender or pot (if using a stick blender). Pour in your stock. If you're using a regular blender, let things cool a bit first so you don't get splashed with hot soup!

Throw In Flavors

Add more seasonings if you want - maybe another pinch of salt, some fresh pepper, or extra cumin and thyme.

Whizz Until Velvety

Blend everything until there aren't any lumpy bits left. With a stick blender, you can do this right in the pot. For a countertop blender, you might need to work in batches, then pour it all back in the pot.

Last Touches

Check The Flavor

Give your soup a taste and see if it needs anything else. Maybe more salt, pepper, or a dash of your favorite spice.

Make It Extra Creamy (If You Want)

For a richer soup, stir in some sour cream or coconut milk. This gives it an amazing silky texture that feels fancy.

Flavor Twists

• Mix In Some Heat: Try chili powder with cumin for a taste that reminds you of Southwest cooking.
• Add Fresh Ginger Root: Grate it and cook with garlic for an Asian-inspired flavor kick.
• Try Global Spice Blends: Toss in ras el hanout or harissa to give your soup flavors from the Middle East or North Africa.

Making It More Filling

• Toss In Chickpeas: They'll add protein and a nice bite to each spoonful.
• Mix With Shredded Chicken: Perfect for turning your soup into a complete meal.
• Add Leafy Greens: Stir in some spinach or kale that's been slightly wilted for extra nutrients.
• Try Different Textures: Experiment by adding any beans, chopped nuts, or seeds you have around.

Ways To Enjoy It

• Eat it by itself for a light but satisfying meal any time of day.
• Serve alongside a simple green salad with some fresh bread for dipping.

Keeping It In The Fridge

• Your soup will stay good in the fridge for about 5 days. Just let it cool down completely before putting it in airtight containers.
• When you want more, just warm it up slowly in a pot on the stove or pop it in the microwave for a quick meal.

Saving For Later

• Split your soup into smaller portions in freezer-safe containers or bags and it'll last up to three months.
• To enjoy frozen soup, let it thaw in your fridge overnight or warm it slowly in a pot. If it looks a bit separated after freezing, just give it a quick whisk or blend to make it smooth again.

Super Simple To Make

You won't believe how easy this roasted sweet potato soup is. Roasting brings out all the natural sweetness without much work from you. The whole thing comes together in about an hour, so it's perfect even on busy nights when you don't have much time to cook.

How It Tastes

Roasting the sweet potatoes and shallots creates a deep, naturally sweet flavor that pairs perfectly with thyme and cumin. If you add that optional swirl of sour cream or coconut milk, you'll get an amazing creamy texture that makes every spoonful better.

Mix It Up Your Way

This soup works with so many variations - add some chili flakes for heat, sprinkle with parsley for freshness, or mix in chickpeas for substance. You can really make it your own based on what you're craving.