Roasted Sweet Potato Soup

LeGourmetTV's picture

Mar. 23, 2013

If you use Vegetable stock this is a great and tasty Vegan / Vegetarian soup. Or you could use chicken stock...


Sweet potaotes 2 Large , peeled, roughly chopped (about ¾ lb / 450g each)
Extra virgin olive oil 2 Tablespoon , divided
Salt 1/2 Teaspoon , divided
Onion 1 Small , chop
Celery rib 1 , chop
Carrot 1 , chop
Garlic clove 2 , mince
Fresh rosemary 1 Teaspoon , chopped finely
Ground black pepper 1/4 Teaspoon
Vegetable stock/Chicken stock 4 Cup (64 tbs)
Water 2 Cup (32 tbs)



1. Preheat oven to 450 degree F or 230 degree C.

2. Line a baking sheet with parchment paper. Set aside.


3. In a bowl, place roughly chopped sweet potato and toss it with salt and olive oil.

4. Lay potato pieces on baking sheet and pop it in oven. Stir occasionally and roast for about 20 minutes or until tender.

5. Place a Dutch oven over medium high flame and heat remaining oil in it.

6. Add onion, celery, carrot, garlic, rosemary, pepper and remaining salt. Saute until softened.

7. Add roasted sweet potatoes, stock, and water. Bring to boil. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.

8. Then using a blender, puree until smooth.


9. Serve soup hot and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 84Calories from Fat 35

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 377 mg15.71%

Total Carbohydrates 11 g3.7%

Dietary Fiber 2 g8%

Sugars 2 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet