Roasted sweet potato soup
There are not many vegetables that don't get better with roasting in my opinion. Roasting the ingredients for this soup give it a depth of flavor, and make it insanely easy. You need some time for the roasting, but the active time is minutes.
Course: Main Course, Soup
Cuisine: American, Indian
Calories: 205 kcal
- 3-4 sweet potatoes
- 2 large carrots
- 1 green apple
- 2 medium onions
- 2 cloves garlic
- 2 T olive oil
- 1/2 t cumin
- 1 t curry powder
- 2 c chicken broth
- 1 c coconut milk
- 1 c water plus extra
Preheat the oven to 400 F.
Peel and chop the vegetables and apple into large pieces. I generally quarter the onions and use that as a guide for the size of the rest. Try not to separate the layers of the onions, or they will cook too quickly and scorch.
Peel the garlic cloves.
Toss the vegetables, apple, and garlic witih the olive oil, cumin, and curry powder.
Spread the vegetables in a single layer on a baking sheet covered with baking paper.
Roast in the oven for 25-30 minutes, until the vegetables are soft through and with dark-brown edges. Stir them once halfway to ensure even cooking.
When the vegetables are almost ready to come out, heat the chicken broth, coconut milk, and water gently in a pan on the stove top.
Add the vegetables to the liquids and blend with an immersion blender until smooth. Add more water if desired for a thinner soup.
Serve directly, store for up to a week in a clean container in the refrigerator, or freeze for up to 2 months.
The relative amounts of sweet potatoes, carrots, and apple in this recipe are iminently flexible. Adapt freely to what you have on hand!