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Creamy Roasted Sweet Potato Soup

March 15, 2011

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


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


  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


  • 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)


  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)

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