• Roasted Sweet Potato Soup

    From Ben Collver@1:18/200 to All on Tue Oct 20 10:02:45 2026
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Roasted Sweet Potato Soup
    Categories: Soups, Vegetarian
    Yield: 4 Servings

    1 1/2 tb Coconut or olive oil
    - (22 ml)
    1 1/3 lb Sweet potato (680 g);
    - peeled & cubed
    1/2 md Red onion (75 g);
    - chopped into large pieces
    3 cl Garlic (15 g);
    - skins smashed but left on
    2 Thyme sprigs (2 g)
    1/4 ts Sea salt (1.5 g)
    1/4 ts Ground black pepper (0.5 g)
    3 c Vegetable broth (710 ml);
    - very hot
    1 1/3 c Coconut milk (400 g can)
    1/2 ts Cinnamon (1.3 g)
    1/4 ts Nutmeg (0.5 g)

    Preparation time: 10 minutes
    Cooking time: 28 minutes

    This sweet potato soup is silky smooth and packed with the deeply
    satisfying flavours of beautifully caramelized oven-roasted
    vegetables and warming spices. All you need is a sheet pan and a
    blender.

    Preheat oven to 425?F (218?C).

    On a large sheet pan prepared with a silicone mat, parchment, or
    greased foil, add the cubed sweet potatoes and the onions. Drizzle
    the oil over the vegetables. Season with fresh ground sea salt and
    black pepper. Rub the seasonings and oil into the vegetables and
    spread them out. Add the garlic and thyme sprigs alongside the
    vegetables at this point.

    Roast for 25 to 30 minutes, turning halfway, until veggies are
    roasted and sweet potatoes are cooked through.

    Remove from the oven and remove the skins from the garlic.

    In a large blender, add all the remaining ingredients with the
    vegetables. If your thyme isn't dried out, you can pick the leaves
    off the stems and add that in too. Ensure that the broth is very hot.
    If you're not using a large blender (holds at least 6 cups), then do
    this in increments.

    Using the soup setting on your blender, or a very powerful blend
    option, blend until creamy and smooth. My blender automatically
    blends for about 3 minutes continuously.

    Taste and add salt & pepper to taste if necessary.

    Top with garnish. I used some thyme leaves that I removed from their
    stems and some extra cinnamon.

    Serve into bowls and enjoy!

    Recipe by Jessica Hylton

    Recipe FROM: <https://jessicainthekitchen.com/
    roasted-sweet-potato-soup-easy-sheet-pan-soup/>

    MMMMM


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