Sweet Potato: Roasted Cinnamon Sweet Potato Soup

This recipe could be made richer and creamier by adding light coconut milk to the soup when it is added to the pot.

Photo by Denise W.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2-3

    medium sweet potatoes, peeled and diced

  • 2-3

    cups vegetable broth (make sure it is GF if you need it to be!)

  • 1

    medium onion, chopped

  • 2

    cloves garlic, minced

  • 2

    teaspoons ground cinnamon

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon black pepper

  • Optional Garnishes – Greek yogurt, goats cheese, green onions, sour cream, cinnamon (depending on if you want to keep the soup vegan or not!)

Directions

Preheat oven to 400 degrees. In a large casserole/baking dish, add diced sweet potatoes, onion, and garlic. Pour in one cup of vegetable broth so that there is a small layer on the bottom to steam the potatoes. Sprinkle the cinnamon over the potato mixture and season with salt and pepper. Roast for 25-30 minutes until potatoes are very tender. Remove from oven and let cool for 10 minutes. Place cooked potato mixture into a food processor and puree while adding the remaining vegetable broth. (add as much as you need to get the consistency you desire – I prefer my soup thick!) Once desired consistency is reached, pour the soup into a pot and heat through. Season with additional salt and pepper if preferred. Garnish with a sprinkle of cinnamon, and optional greek yogurt, goats cheese, green onion. Enjoy!

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