Creamy Roasted Sweet Potato Soup

Turn a favorite potato dish into your next favorite soup.  I actually always cook more sweet potatoes than I need in any recipe I am making as I know this soup will be next.  This one is a crowd pleaser with the fresh herbs.

Creamy Roasted Sweet Potato Soup

Ingredients

For the Roasted Sweet Potatoes

• 3-4 Medium Sweet Potatoes (peeled and cut into strips)
• 3 T. Olive Oil
• 3 Garlic Cloves (minced)
• 1/3 C. Fresh Parsley Leaves (roughly chopped)
• 1 T. Fresh Thyme (chopped)
• Salt
• Freshly Ground Pepper

Preparation

1. Preheat oven to 350 degrees
2. Combine all the ingredients in a baking pan; arrange in a single layer
3. Roast until tender and slightly browned (about 40-50 minutes); remove and set aside 

For The Soup

Ingredients 

• 2 T. Olive Oil
• 1 Medium Onion (chopped)
• 1 Medium Carrot (chopped)
• 1 Lg. Celery Stalk (chopped)
• 1 Garlic Clove (minced)
• Sweet Potatoes that have been roasted
• 3 C. Chicken Stock
• 1 Bay Leaf
• 1 C. Half & Half (may substitute milk)
• Salt
• Freshly Ground Pepper
• Fresh Parsley (chopped for garnish)
• Fresh Celery Leaves (chopped for garnish)

 Preparation

1. Saute the onion, carrot, celery and garlic in the olive oil until tender
2. Add the sweet potatoes, chicken stock and bay leaf; bring to boil; lover heat and let simmer about 20 minutes
3. Remove bay leaf; use an immersion blender to puree the soup; season with salt and pepper
4. Return to heat and add the Half & Half and combine thoroughly
5. Serve in warmed soup bowls and garnish with fresh parsley and fresh celery leaves 

 

 

 

(Serves 4-6)