Roasted Sweet Potato Soup
Ingredients
-
1 ½
tablespoons
coconut or olive oil
-
1 ½
pounds
sweet potato, peeled and cubed
-
½
medium
red onion, chopped into large pieces
-
3
large
garlic cloves, skins smashed but left on
-
2
sprigs
thyme
-
¼
teaspoon
sea salt
-
3
cups
very hot vegetable broth
-
1 ½
cups
coconut milk
-
½
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
Instructions
- Preheat the oven to 425°F (218°C).
- On a large sheet pan, add the cubed sweet potatoes and onions, drizzle with oil, and season with salt and pepper.
- Rub the seasonings into the vegetables and spread them out on the pan, adding garlic and thyme.
- Roast for 25 to 30 minutes, turning halfway, until the vegetables are cooked through.
- Remove from the oven and take the skins off the garlic.
- In a blender, combine the roasted vegetables, hot broth, coconut milk, cinnamon, and nutmeg.
- Blend until creamy and smooth, adjusting salt and pepper to taste.
- Serve in bowls and garnish as desired.
Nutrition Facts (estimated)
Servings
4 servings
Calories
379
Total fat
23g
Total carbohydrates
41g
Total protein
5g
Sodium
956mg
Cholesterol
0mg
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