Roasted Sweet Potato Soup

Fortunately for this root vegetable, inspiration arrived in the form of a several year old blog post from a fellow food blogger who had made a soup from a Donna Hay recipe. The distinguishing elements of the original recipe were sweet potato, red onion, and cumin. I changed it a little bit, opting for shallots instead of red onions, using much less cumin (it�s a strong spice), adding some thyme, and finishing with a swirl of sour cream.

Ingredients

• 1 pound garnet sweet potatoes, peeled, cut into 1 1/2-inch cubes
• 2 large shallots, peeled and cut in half lengthwise
• 2 Tbsp olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon ground thyme
• 1/4 teaspoon of cumin seeds (or ground cumin)
• 3 cups chicken stock
• 1/8 teaspoon black pepper
• 2 Tbsp sour cream or plain yogurt (Greek or regular, omit for paleo version)

Method 

1. Preheat oven to 450�F. Place sweet potato cubes and shallots in a large bowl. Drizzle with oil. Sprinkle with salt, thyme, and cumin. Toss so all pieces are well coated with olive oil and seasonings.
2. Spread the sweet potatoes and shallots out on a foil or silicone lined baking sheet. Roast for 25 minutes or until cooked through and nicely caramelized and browned around the edges. Remove from oven.
3. While the sweet potatoes are roasting, heat chicken stock in a saucepan on the stovetop until steamy.
4. Visit  Roasted Sweet Potato Soup @ simplyrecipes.com For Instructions.

Share this post