Description
A cozy and hearty sweet potato soup infused with Italian herbs, perfect for brisk evenings.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
- In a large pot, heat olive oil and sauté onion and garlic until the onion is translucent.
- Add roasted sweet potatoes, vegetable broth, thyme, and rosemary. Bring to a boil.
- Reduce heat and let the soup simmer for 10-15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil.
Notes
For creaminess, consider adding coconut milk or yogurt when blending. Adjust sweetness with a squeeze of lemon if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg