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Roasted Sweet Potato Soup


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  • 6 c peeled, cubed sweet potatoes, cut into 1" cubes
  • 1 1/2 c coarsely chopped onions
  • 1 tbl olive oil
  • 1 tbl minced garlic
  • 5 c vegetable of chicken broth
  • 1 tbl grated fresh ginger
  • 2 tsp grated orange zest
  • 1/2 tsp each ground cumin and salt
  • 1/4 tsp freshly ground black pepper
  • pinch dried cloves
  • 6 tbl sour cream
  • chopped fresh cilantro for garnish (optional)



Step 1

Spray a shallow roasting pan with cooking spray. Add sweet potatoes, onion, olive oil and garlic. Mix well. Roast, uncovered, at 425 F for 35 minutes. Stir once, halfway through cooking time.

Transfer mixture to a soup pot. Add broth, gingerroot, orange zest, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to med-low and simmer covered for 10 minutes.

Working in batches transfer soup to a blender and puree until smooth. Serve soup hot with a swirl of sour cream in the center. Garnish with fresh cilantro.


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