If you're looking for a comforting and satisfying soup that's perfect for the fall and winter months, look no further than this creamy sweet potato soup recipe. Made with roasted sweet potatoes, cream, and herbs, this soup is packed with flavor and is sure to warm you up on a chilly day.
Ingredients:
- 4 large sweet potatoes, peeled and chopped into cubes
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
To start, preheat your oven to 400°F. Toss your cubed sweet potatoes with olive oil and a pinch of salt and pepper, then spread them out on a baking sheet. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
While the sweet potatoes are roasting, heat a large pot over medium heat. Add your chopped onion and sauté until tender, then add your minced garlic and continue to cook for another minute or two.
Next, add your chicken or vegetable broth to the pot with the onions and garlic, and bring to a simmer. Add your roasted sweet potatoes to the pot, along with your chopped thyme, and continue to simmer for 10-15 minutes.
Once everything is cooked through and tender, use an immersion blender or transfer the soup to a regular blender to puree until smooth and creamy. Stir in your heavy cream and season with salt and pepper to taste.
That's it! Serve your creamy sweet potato soup hot, garnished with a sprig of fresh thyme or some croutons for added texture.