Ingredients
Vegetables
- 3 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic
Liquids and Oils
- 2 tbsp olive oil
- 3 cups vegetable broth
- 1/2 cup cream or milk
Seasonings
- 1 tsp Italian seasoning
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 200°C (approximately 400°F) to prepare for roasting the vegetables.
- Toss Vegetables: In a large bowl, combine the peeled and cubed sweet potatoes, chopped onion, and whole garlic cloves with 2 tablespoons of olive oil, ensuring all pieces are well coated.
- Roast Vegetables: Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 25 to 30 minutes until they are tender and slightly caramelized, which enhances their natural sweetness and flavor.
- Simmer Soup Base: Transfer the roasted sweet potatoes, onion, and garlic into a large pot. Pour in 3 cups of vegetable broth and add 1 teaspoon of Italian seasoning. Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld together.
- Blend Soup: Using an immersion blender or a countertop blender, carefully puree the soup until smooth and creamy, ensuring an even texture without chunks.
- Finish and Serve: Stir in 1/2 cup of cream or milk to add richness. Season the soup with salt and black pepper to your taste preferences. Serve the soup warm for the best comforting experience.
Notes
- Add chili flakes if you prefer a spicy variation of this soup.
- Use coconut milk instead of dairy cream or milk for a dairy-free and vegan-friendly version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian-Inspired
- Diet: Vegetarian, Gluten Free
