Description
A creamy and aromatic Italian-inspired soup made with roasted sweet potatoes, herbs, and coconut milk.
Ingredients
Scale
- 3 large sweet potatoes, peeled and cut into wedges (~600 g)
- 2 tbsp (30 ml) olive oil (plus extra for roasting)
- 1 medium onion, diced (~150 g)
- 2 cloves garlic, minced
- 1 tsp dried thyme (plus extra sprigs for garnish)
- 1 tsp dried rosemary
- 1 tsp dried basil
- 4 cups (1 liter) vegetable broth
- 1 cup (240 ml) coconut milk or heavy cream
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place sweet potato wedges on baking sheet, drizzle with olive oil, season with salt/pepper. Roast 25-30 minutes until tender.
- In large pot, heat 2 tbsp olive oil. Sauté onion 5 minutes. Add garlic, thyme, rosemary, basil; cook 1-2 minutes.
- Add roasted sweet potatoes and vegetable broth. Bring to boil, reduce heat, simmer 10-15 minutes.
- Use immersion blender to puree until smooth. Stir in coconut milk/heavy cream, heat 5 more minutes.
- Ladle into bowls, garnish with reserved sweet potato wedges and thyme sprigs.
Notes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Fat: 21 g
- Carbohydrates: 29 g
- Protein: 4 g