Best 13 Roasted Sweet Potato Soup Recipes

ROASTED GARLIC AND SWEET POTATO SOUP

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil., Place sweet potatoes and onions in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat. , Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes., Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan. , In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.

ROASTED SWEET POTATO AND GINGER SOUP

Steps:

• Preheat the oven to 450°F. Poke the sweet potatoes with a fork, wrap in aluminum foil, and bake in the oven for 1 hour. Remove from the oven and let cool to room temperature.
• Cut the sweet potatoes in half and scrape out the flesh. Heat the oil over medium heat in a large Dutch oven or heavy soup pot.
• Add the onions and ginger, and cook over medium heat, stirring occasionally, for 5 minutes or until the onions are translucent.
• Add the jalapeño, coriander, and nutmeg and cook for 3 minutes or until fragrant.
• Add the roasted sweet potato flesh and stock to the pot. Simmer for 10 minutes. Remove from the heat and purée with a handheld immersion blender or food processor until smooth. Season with salt.
• Divide the soup among 6 serving bowls and sprinkle with the green onions.

ROASTED SWEET POTATO & APPLE SOUP

Steps:

• Preheat oven to 400°. Place sweet potatoes, onion, apple and garlic cloves in a greased 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 40-45 minutes or until very tender, stirring occasionally., Cool slightly. Process in batches in a blender with broth until smooth. Transfer to a large saucepan. Stir in salt and pepper; heat through, stirring occasionally. If desired, serve with sour cream.

ROASTED SWEET POTATO SOUP

Steps:

• Place sweet potatoes and onions in separate greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 15 minutes, stirring once., Meanwhile, combine 1/2 cup broth, soy sauce, maple syrup and garlic; drizzle over onions and toss to coat. Bake potatoes and onions 15-20 minutes longer or until tender., In a blender, cover and process potatoes and remaining broth in batches until smooth. Transfer mixture to a Dutch oven; add onion mixture and pepper. Heat through. Garnish with pumpkin seeds if desired.

CREAMY VEGAN ROASTED SWEET POTATO SOUP

Steps:

• Peel the sweet potato and cut into rustic chunks with the red onions.
• Toss the vegetables in olive oil and Celtic sea salt.
• Roast in a slow oven for about 1 hour so as not to get any burnt black bits.
• Bring stock to the boil. Add in roasted vegetables and simmer for about 10 minutes.
• Allow to cool slightly, and then place in batches with the raw macadamias.
• Return to the stove, and simmer for a further 5 minutes. Season with Celtic sea salt to taste.
• Garnish with some chopped coriander and some raw macadamias and devour!

ROASTED SWEET POTATO AND CORN SOUP

Steps:

• Preheat oven to 425.
• On a baking sheet, drizzle sweet potatoes with olive oil, sprinkle with salt and pepper, and mix until thoroughly coated. Roast in oven until tender, about 25-30 minutes.
• In a large pan, heat about 1 tbsp of olive oil, add onions, celery, and some salt and sweat on medium-low heat, until tender.
• Add garlic and thyme and cook another minute.
• Pour in chicken broth, corn, and the cubed potato and season. Bring to a boil, and simmer until potato is soft.
• Add sweet potatoes and parsley and simmer another 5 minutes.
• Turn off heat. Using a blender, thoroughly puree the soup. For extra smoothness, strain through a fine-mesh colander. Return to heat and simmer and season to taste for another 5 minutes. Ladle into bowl and enjoy!

ROASTED GARLIC GINGER SWEET POTATO SOUP

Steps:

• Preheat oven to 350.
• Slice potatoes in half lengthwise.
• Brush cut surfaces with vegetable oil and place cut side down on a baking sheet.
• Scatter garlic cloves in center of pan (you may need two pans).
• Bake until potatoes are very soft, about 25-60 minutes depending on the size of your potatoes.
• Scoop out potato pulp from skins and place in a blender (you may need to do this in several batches depending on the size of your blender and the size of the sweet potato).
• Squeeze garlic cloves from their skin (use to taste, I used about 2), and place in blender with ginger.
• Whirl potatoes, adding broth slowly as needed to produce a puree.
• Transfer puree to a large pot and stir in remaining broth and water until desired thickness (as you heat the soup it will thicken so you may need to add more water as it heats).
• Heat over medium low, stirring frequently to prevent scorching, until hot.
• Soup keeps well frozen or in the refrigerator.

ROASTED SWEET POTATO SOUP WITH HAM HOCKS

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the sweet potatoes in a single layer on a baking sheet. Place in the center of the oven and bake until fully cooked, 1 to 1 1/2 hours. To check for doneness, pierce one with the tip of a small knife; it should slide in and out easily. Set the potatoes aside until cool enough to handle.
• Meanwhile, place the chicken stock, ham hock and 1 cup water in a medium pot and bring to a boil. Reduce the heat to medium-low and simmer, adding more water if the liquid runs low, until the tough skin of the ham hock softens, 30 to 45 minutes. Remove the ham hock and transfer to a flat surface. Peel away or use a knife to cut off the tough skin. Discard the skin and cut the meat beneath it into smaller pieces. Put the meat back into the stock and simmer gently over low heat so the meat flakes and flavors the liquid. You want to end up with 1 to 1 1/2 cups meaty, flavorful liquid. Keep warm.
• In a small saucepan, melt the butter over medium heat until it turns a light brown color, 2 to 3 minutes. Remove from the heat and immediately stir in the brown sugar, cinnamon, orange zest and juice and stir to combine. Set aside.
• Peel the sweet potatoes and break the flesh into chunks; put the chunks into a large pot. Add the coconut milk and 1 cup water and simmer over medium heat, 5 to 8 minutes. Puree the soup with an immersion blender or in small batches in a blender. Return the soup to the pot and stir in the brown butter and ham and liquid. Taste for seasoning. If the soup needs more flavor, add salt, pepper, a pinch of brown sugar or more orange zest.

ROASTED SWEET POTATO & GARLIC SOUP

Steps:

• Preheat oven to 200°C.
• Toss the sweet potato, onion and garlic in oil.
• Place on a lined oven tray and bake in oven to bake for 20 - 25 minutes or until tender.
• Place the roasted vegetables in a large saucepan with stock and bring to the boil and then remove from the heat and allow to cool slightly and then blend with a stick blender in the pot or in batches in a food processor and return to the pot.
• Whisk in the cream cheese into the soup until smooth and simmer for a further 5 minutes until well heated.
• Season to taste and serve in bowls and garnish with parsley and serve with crusty bread.

ROASTED PUMPKIN AND SWEET POTATO SOUP

Steps:

• Preheat oven to 400 degrees.
• Slice pumpkin in half and remove the seeds and strings.
• Season with salt and freshly ground pepper to taste, and wrap in aluminum foil.
• Use a fork to create vent holes all around the sweet potato.
• Wrap the sweet potato in foil and place with the pumpkin on a foil-lined baking sheet.
• Roast for one hour and ten minutes, or until both the pumpkin and the sweet potato are tender enough to pierce easily with a fork.
• Remove the pumpkin and sweet potato from the oven and allow to cool.
• Remove the skin from the shallots and dice them finely.
• Heat the vegetable oil in a sautª pan over a medium flame.
• "Sweat"the shallots by covering with foil and then topping the pan with a close-fitting lid.
• After 1-2 minutes, remove the cover and foil, and add the curry powder.
• Saute for an additional minute, then remove from heat.
• Scoop the flesh from both the pumpkin and the sweet potato and place in a food processor.
• Add the curried shallots, the remaining spices, and one cup of the chicken stock.
• Puree until smooth.
• Thin with the remaining chicken stock until the desired consistency is reached.
• Serve hot, garnished with chervil, if desired.

CURRIED SWEET POTATO AND ROASTED RED PEPPER SOUP

Steps:

• Saute chopped onion in olive oil together with garlic and ginger for about 2 minutes.
• Chop 2 sweet potatoes into medium sized chunks.
• Cook sweet potatoes with onion, garlic and ginger for about 5 minutes.
• Add water, roasted red pepper, chicken soup mix and spices.
• Cook for 30 minutes or until sweet potatoes are soft.
• Take pot off the heat.
• Puree wither using a food processor once soup is cooled or in the pot directly with an immersion (stick) blender.
• Adjust with spices and water as needed.
• Top with croûtons and/or a little rum and enjoy!

ROASTED SWEET POTATO AND GARLIC SOUP

Steps:

• Preheat oven to 400°. On a baking sheet, toss sweet potatoes, garlic, and onion with coconut oil and salt. Bake until softened and golden, about 30 to 40 minutes. Transfer roasted vegetables to a blender. Add 4 cups boiling water, turmeric, cayenne (if using), lime juice, and olive oil and puree until smooth. Season with salt to taste. Add cilantro and pulse to just incorporate (do not blend, or soup will turn muddy color). Serve hot. Soup can be stored in an airtight container in the refrigerator for up to 4 days.

SWEET POTATO AND ROASTED PLANTAIN SOUP WITH FRIED PLANTAIN AND SMOKED CHILE CREMA

Steps:

• Preheat oven to 400 degrees F. Place plantain on a baking sheet and roast until skins are black and plantains are soft, remove and let cool. Peel and cut into chunks. Heat maple syrup over medium heat, add the roasted plantain and saute until caramelized. Remove with slotted spoon and place food processor and process until smooth.
• Place potatoes, plantains and vegetable stock in a medium saucepan and cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place in a food processor and process until smooth. Season with salt and pepper to taste.
• Smoked Chile Crema: 1 cup creme fraiche 2 teaspoons chipotle pepper puree Salt Combine creme fraiche and chipotle puree in a small bowl and season with salt. Assemble: Cilantro leaves Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with fried plantains and cilantro leaves.
• Heat oil to 365 degrees F. in a medium skillet.
• Add plantains in batches and cook until golden .
• brown. Remove to a plate lined with paper towels and season with salt.