Description
A cozy, creamy roasted Italian sweet potato soup with Italian herbs and coconut milk or cream, perfect for warming up on chilly days.
Ingredients
- 3 large sweet potatoes, peeled and cut into wedges (~600 g)
- 2 tbsp olive oil (plus extra for roasting)
- 1 medium onion, diced (~150 g)
- 2 cloves garlic, minced
- 1 tsp dried thyme (plus extra for garnish)
- 1 tsp dried rosemary
- 1 tsp dried basil
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Place sweet potato wedges on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast 25-30 minutes until tender and caramelized. Reserve a few wedges for garnish.
- In a large pot, heat 2 tbsp olive oil over medium heat. Sauté diced onion for 5 minutes until softened.
- Add garlic, thyme, rosemary, and basil. Cook 1-2 minutes until fragrant.
- Add roasted sweet potatoes and vegetable broth. Stir and bring to boil, then reduce heat and simmer 10-15 minutes.
- Blend the soup with an immersion blender until smooth and creamy. Stir in coconut milk or heavy cream, heat 5 more minutes, and season with salt and pepper.
- Serve garnished with reserved sweet potato wedges and fresh thyme.
Notes
- Use immersion blender or regular blender for smooth texture.
- Optional additions: carrots or parsnips, pinch of red pepper flakes for heat.
- Coconut milk for vegan option; heavy cream for traditional richness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roast & Simmer
- Cuisine: Italian