Roasted Sweet Potato Soup

Roasted Sweet Potato Soup

Published December 20, 2012 | Written by

Published by: Healthline Exclusive

Servings: 8
Total Time: 90 min

Prep Time: 15 min | Cook Time: 75 min

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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

Nutrition Facts
Serving size: Approximately 1½ cups
Calories per serving: 190
Total Fat 3.9g 6%
Cholesterol 5mg 2%
Sodium 324mg 14%

Ingredients

  • 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:

  1. Preheat oven to 400ºF.
  2. 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.
  3. 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.
  4. Carefully puree soup in batches or use an immersion blender. Reheat soup before serving.
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