Roasted Sweet Potato Soup – The Café Sucre Farine

Vibrantly hued and loaded with amazing flavor, this healthy, veggie-laden Roasted Sweet Potato Soup is perfect for lunch or an easy casual dinner. Add a loaf of warm bread and a simple green salad for a delicious, satisfying meal!

I loaded up with sweet potatoes while grocery shopping a few weeks ago and I’ve been having fun with my stash ever since. We’ve enjoyed salads, sides, desserts and, the latest creation, this delicious Roasted Sweet Potato Soup. Although there’s no meat, this soup is super satisfying and fills us up for hours.

Delicious and nutritious!

I love to add lots of healthy veggies to my soups and this Roasted Sweet Potato Soup is no exception. In addition to a generous portion of sweet potatoes, there’s also an apple, a large bell pepper, an onion and a shallot. Each one brings additional nutrition to the soup. Here’s a little breakdown:

• Sweet potatoes – are high in fiber, antioxidants and beta-carotene.
• Bell Peppers – rich in antioxidant vitamins including vitamins C, E and beta-carotene.
• Onions – contain vitamin C, folate, vitamin B6, and potassium.
• Apples – are rich in fiber and are loaded with vital nutrients like vitamin C and antioxidants.
• Shallots – are loaded with an array of nutrients including essential Vitamins A, B, and C as well as minerals like potassium, manganese and immune-boosting peptides.

Wow, I had a bowl of this soup for breakfast and after writing all of the above, I feel healthier already!

A flavorful combination

The veggies are roasted in the oven with a drizzle of oil and a splash of maple syrup until sweetly caramelized, then combined with chicken broth and coconut milk on the stovetop.

Ginger, garlic, smoked paprika, coriander, cumin and a pinch of cinnamon add lots of delicious pizzaz to this Roasted Sweet Potato Soup and a 5-minute simmer melds all the fabulous flavors together. The last step is to puree the mixture until silky smooth. Then the fun begins!

Lots of options

While this Roasted Sweet Potato Soup is wonderful on its own, there are lots of fun and delicious ways to garnish it. In the pictures in this post, my garnish is a swirl of yogurt and a sprinkle of smoked paprika. I love to add a handful of roasted peanuts for crunch and a few pretty basil leaves for a beautiful presentation, but here are some other ideas:

• Swap out the peanuts for salted, roasted cashews or shelled pistachios.
• Top each bowl of soup with a shower of Feta and a sprinkle of fresh thyme leaves. Finish off with a few grinds of fresh pepper.
• A simple garnish of roasted sunflower seeds would be delicious.
• A topping of crisp, buttery croutons and a sprinkle of finely chopped basil make a pretty and tasty presentation.
• A drizzle of heavy cream swirled with a few drops of Sriracha (or your favorite hot sauce) is wonderful.
• Add a lovely, delicious crunch with a handful of French fried onion rings (canned). If you warm them for about 30 seconds in the microwave, they COME ALIVE!
• For a fun and delicious vegetarian garnish, roast a can of well-drained chickpeas with a splash of olive oil, a sprinkle of garlic salt and pinches of smoked paprika and cumin until crisp and golden. Sprinkle over the soup just before serving with a bit of finely chopped fresh oregano.
• A simple topping of finely sliced fresh chives is also wonderful.

So, are you ready to make some super delicious soup? Pick up a stash of sweet potatoes next time you grocery shop along with the other ingredients. You might want to include a few extra sweet potatoes as we have more fun fall recipes coming up with these beautiful-hued autumn potatoes as a main ingredient!

Cafe Tips for making this Roasted Sweet Potato Soup

• Sweet potatoes vary dramatically in size. An average-sized sweet potato weighs 4-5 ounces whereas a large specimen weighs anywhere from 6-10 ounces. You want 2-2½  pounds for this recipe. Most grocery stores have a scale in the produce department. I like to check a quick weight so I know how many I need. If you’re purchasing extra potatoes, just put the right amount for this soup in a separate bag.
• This recipe calls for a golden or yellow bell pepper. Feel free to use a different color. It might change the color of the soup slightly but it will be just as delicious. I don’t recommend using a green pepper as it will give the soup an unattractive hue.
• I use light coconut milk when I make this Roasted Sweet Potato Soup. If you can spare the calories, by all means, feel free to use the regular variety.
• This recipe calls for smoked paprika. Smoked paprika is available at most larger grocery stores and is a delightful spice to have stashed in your spice cabinet. Smoked Paprika (aka Spanish paprika) is made by slow-roasting peppers over an oak fire then grinding them into a powder. Most smoked paprika is mild in flavor unless the container is labeled as “hot”. Hot smoked paprika will give you spicy heat in addition to the smoky flavor. I prefer the regular mild version and love this brand.
• I use low-sodium chicken broth for this Roasted Sweet Potato Soup. If you only have broth with sodium, cut back on the salt a bit. I really like Trader Joe’s chicken broth. It is organic, has a really nice flavor and has a bit of turmeric to give it a lovely golden hue.

Thought for the day:

 If we live, we live for the Lord;
and if we die, we die for the Lord.
So, whether we live or die,
we belong to the Lord.
Romans 14:8 

What we’re listening to for inspiration:

I Am Not My Own

If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.

Roasted Sweet Potato Golden Pepper Soup

Vibrantly hued and loaded with vibrant flavor, this healthy, veggie-laden Roasted Sweet Potato Soup is perfect for lunch or an easy casual dinner. Add a loaf of warm bread and a simple green salad for a delicious, satisfying meal!

Author: Chris Scheuer

Servings: 12

Calories: 186 kcal

Ingredients

For the sweet potatoes:

• 3
  large
  sweet potatoes
  or 4 medium (2-2 ½ pounds)

For the pepper/onion mixture:

• 1
  large
  shallot
  peeled and halved
• 1
  large
  sweet onion
  peeled, halved and cut into wedges
• 1
  large
  yellow bell pepper,
  core and seeds removed and cut into about 6 wedges
• 1
  medium
  apple
  peeled, cored and cut into 4 quarters
• ½
  teaspoon
  kosher salt
• ¼
  teaspoon
  ground pepper
• 1
  tablespoons
  maple syrup
• 2
  tablespoons
  extra virgin olive oil

For the soup::

• 1
  tablespoon
  butter
• 1
  tablespoon
  extra virgin olive oil
• 3
  medium
  cloves garlic
  finely minced
• 1
  tablespoon
  fresh ginger
• 1
  teaspoon
  ground coriander
• 1
  teaspoon
  smoked paprika
• ½
  teaspoon
  cinnamon cinnamon
• ½
  teaspoon
  mind curry powder
• ½
  teaspoon
  ground cumin
• 5
  cups
  low sodium chicken broth
  more as needed
• 14.5
  ounces
  light coconut milk
  (1 can)
• 1 ½
  teaspoons
  kosher salt
  more to taste

Instructions

For the prep

1. Preheat oven to 425˚F. Line 2 medium size baking pans with foil, for easy cleanup. (I use 2 jelly roll pans.)

For the sweet potatoes:

1. Scrub the sweet potatoes and pierce each one with a fork several times to prevent bursting in the oven. Place the potatoes on one of the prepared pans and bake for 40-45 minutes until soft and tender when a small knife is inserted.

2. Remove to a cutting board to cool a bit. When cool enough to handle, cut them in half and squeeze out the flesh. Discard the skins.

For the pepper/onion mixture:

1. After the sweet potables are placed in the oven, arranged the shallot, onion and pepper pieces on the remaining prepared baking sheet. Drizzle with the olive oil and maple syrup. Toss to coat. Bake for 25 minutes, stirring to redistribute halfway through then remove from the oven.

For the soup:

1. When the sweet potatoes are finished roasting, start the soup. Combine the butter and olive oil in a large Dutch oven or soup pot over low heat. Add the garlic, ginger and all of the spices. Cook stirring occasionally for 4-5 minutes or until very fragrant.

2. Add the chicken broth and coconut milk to the pot and bring the mixture to a simmer.

3. Add the roasted pepper/onion mixture and the peeled sweet potatoes to the pot, return to a stead simmer. Cover and cook for 5 minutes.

4. Uncover the pot and add the lime juice. Using an immersion blender, puree the mixture until nice and smooth. Alternatively, you can use a regular blender but allow to mixture to cool down for 10-15 minutes before blending. Blend with the center cap of the blender cover removed to prevent a buildup of pressure. Cover the hole in the top of the lid with folded up paper toweling or a clean kitchen towel.

5. Taste and add more salt and pepper, if needed.

6. Serve on its own or garnish with a drizzle of yogurt, a sprinkle of smoked paprika and roasted peanuts or any of the suggestions in the post.

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Calories 186kcal

Fat 7g

Saturated fat 4g

Trans fat 0.04g

Polyunsaturated fat 1g

Monounsaturated fat 3g

Cholesterol 3mg

Sodium 504mg

Potassium 476mg

Carbohydrates 27g

Fiber 4g

Sugar 8g

Protein 4g

Vitamin A 12212%

Vitamin C 33%

Calcium 44%

Iron 1%