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!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
4poundsSweet Potatoes – peeled & cut into 1’’ dice (about 6 medium potatoes)
¼Cup + 2 TBS Olive Oil- divided
1small Red Onion – diced (about 1 ½ -2 cups)
5clovesGarlic – crushed & peeled
2tspFresh Ginger – grated
2QuartsLow Sodium Chicken Stock(or vegetable stock) (SEE NOTES)
1/3CupCrème fraiche- plus more for serving (optional)
Optional Topping: Toasted Walnuts + Crumbled Gorgonzola(3/4 Cup Each)
Preheat oven to 375 degrees F. Line 2 large rimmed baking sheets with non-stick aluminum foil for easy clean up. (SEE NOTES)
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.
Saute Onions + Aromatics: 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.
Add Potatoes + Stock: 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.
Puree: Using an immersion blender, or standing blender, blend the soup until smooth. Stir in the crème fraîche (if freezing skip this step - SEE NOTES). Taste and adjust for seasoning with salt.
Serve: Ladle soup into serving bowls. Garnish with a dollop of crème fraiche and sprinkle with walnuts and gorgonzola. Enjoy!
Sweet Potato Prep: To cut down on prep time, skip peeling and dicing the sweet potatoes yourself. Instead purchase the pre-peeled and diced container of sweet potatoes in the produce section of your market.
Stock: While the recipe calls for chicken (or vegetable) stock, you can substitute broth if desired. The only difference is that using stock will yield a richer flavor and fuller mouthfeel due to the gelatin.
Roasting Potatoes: When roasting the potatoes, make sure you use TWO sheet pans to prevent overcrowding. If you overcrowd the diced potatoes they will steam instead of roast and caramelize. Also, make sure you rotate the pans, front to back and top to bottom half way through cooking for even roasting.
Pureeing Soup: You can either use an immersion blender to puree the soup (which is the quickest and easiest method), or you can use a standing blender. If using a standing blender, make sure you blend the soup in batches! Fill the stand blender less than halfway, remove the lid’s center insert and hold a kitchen towel over the top when blending to prevent explosions!
Freezing Leftovers: If freezing the soup, make sure you do not stir in the crème fraîche until just before serving!
Recipe Yield: Roughly 10 CupsServes: 4-6 peopleNutritional information is an approximation based upon 10 (1 cup) servings. Exact information will depend upon the brands of ingredients and precise measurements used.