Description
A delightful blend of sweet potatoes with aromatic herbs, this soup is perfect for any meal.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for roasting
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 25-30 minutes or until tender.
- In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion becomes translucent.
- Add the roasted sweet potatoes, vegetable broth, thyme, and oregano to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes.
- Using an immersion blender, blend the soup until smooth. If you prefer a chunky texture, blend only half of the soup.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh basil if desired.
Notes
Roasting sweet potatoes enhances their flavor. Adjust seasoning to your preference for the best taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg