5 from 6 votes
Overhead shot of a beige plate topped with a beige speckled bowl filled with Honey Roasted Sweet Potato Soup garnished with walnuts, thyme, gorgonzola and swirls of creme fraiche; with sprigs of fresh thyme, a spoon, additional bowl of soup and small brown ramekins of walnuts and salt surrounding the bowl.
Easy Roasted Sweet Potato Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

This Roasted Sweet Potato Soup is velvety smooth and hearty, yet healthy and light. Garnished with funky gorgonzola, fresh thyme and crunchy walnuts, this warming soup packs tons of flavor!

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Course: entree, Soup
Cuisine: American
Keyword: gorgonzola, Healthy, honey, roasted, sweet potato, thyme, walnuts
Servings: 6
Calories: 620 kcal
Ingredients
  • 4 pounds Sweet Potatoes – peeled & cut into 1’’ dice (about 6 medium potatoes)
  • ¼ Cup + 2 TBS Olive Oil divided
  • ¼ Cup Honey
  • 1 small Red Onion – diced (about 1 ½ -2 cups)
  • 5 cloves Garlic – crushed & peeled
  • 2 tsp Fresh Ginger – grated
  • 1 TBS Fresh Thyme
  • 2 Quarts Low Sodium Chicken Stock or vegetable stock*
  • ¼ Cup Orange Juice
  • 1/3 Cup Crème fraiche plus more for serving (optional)
  • ¾ Cup Walnuts – roughly chopped
  • ¾ Cup Gorgonzola – crumbled
Instructions
  1. Preheat oven to 375 degrees F. Line 2 large rimmed baking sheets* with non-stick aluminum foil for easy clean up.
  2. Roast the potatoes: Spread the sweet potatoes evenly, in a single layer on baking sheets. Drizzle with 1/4 cup of the oil and honey. Season generously with salt and toss to coat. Roast, rotating pans from front to back and top to bottom half way through, for 25-35 minutes or until tender and lightly browned.
  3. For the soup: In a large pot, heat the remaining 2 tablespoons of oil over medium-high heat until shimmering. Add in the onion, garlic and a generous pinch of salt and pepper.  Cook until just tender, about 3-4 minutes. Add in the ginger and thyme, and cook until fragrant, about 30 seconds.
  4. Add in the roasted sweet potatoes and stock. Increase the heat to high and bring to a boil. Immediately reduce to a simmer and cook for 10 minutes, or until the vegetables are cooked completely and very tender. Add in the orange juice and stir to combine.
  5. Using an immersion blender, or standing blender, blend the soup until smooth*. Stir in the crème fraiche (if freezing skip this step*). Taste and adjust for seasoning with salt.
  6. Serve: Ladle soup into serving bowls. Garnish with a dollop of crème fraiche and sprinkle with walnuts and gorgonzola. Enjoy!

Recipe Video

Recipe Notes

Recipe Yield:  Roughly 10 Cups

Serves: 4-6

Nutritional information is an approximation based upon 6 servings.

Nutrition Facts
Easy Roasted Sweet Potato Soup
Amount Per Serving
Calories 620 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 6g38%
Cholesterol 17mg6%
Sodium 469mg20%
Potassium 1454mg42%
Carbohydrates 81g27%
Fiber 10g42%
Sugar 26g29%
Protein 16g32%
Vitamin A 43165IU863%
Vitamin C 15.3mg19%
Calcium 216mg22%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.