Roasted Sweet Potato Soup
Published December 20, 2012 | Written by James Schend
This is a great make-ahead soup that freezes beautifully. Double or triple it and freeze the leftovers for quick meals. Roasting the sweet potatoes before simmering will make the flavors more pronounced.
Cooking tip: Arthritis-fighting foods: sweet potatoes (beta-carotene), orange juice (vitamin C), and ginger
|Serving size:||Approximately 1½ cups|
|Calories per serving:||190|
|Total Fat 3.9g||6%|
- 2½ pounds sweet potatoes
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- ½ teaspoon freshly cracked pepper
- 1½ cups thinly sliced leeks or onions
- 1 1-inch piece ginger, peeled and minced
- 1 teaspoon minced garlic
- ½ cup dry white wine
- 1 teaspoon chopped fresh thyme leaves
- 5 cups vegetable broth
- 2 cups orange juice
Step by Step:
- Preheat oven to 400ºF.
- Peel and cut sweet potatoes into 1-inch pieces. Place on a baking sheet and toss with olive oil, salt, and pepper. Place in oven and roast for 45 to 50 minutes until tender and well-browned, tossing occasionally.
- In a Dutch oven or large soup pot sprayed with cooking spray, cook leeks over medium-high heat until wilted and tender, about 8 minutes. Stir in ginger and garlic and cook 1 minute. Add wine and bring to a boil. Cook until wine is evaporated, before adding broth. Stir in sweet potatoes and thyme and bring mixture to a boil. Reduce heat and simmer 20 minutes or until all vegetables are tender.
- Carefully puree soup in batches or use an immersion blender. Reheat soup before serving.