Sweet Potato and Onion Soup
Warm up with a bowl of velvety Sweet Potato and Onion Soup, a comforting blend of roasted sweet potatoes, caramelized onions, and a hint of warming spices like cinnamon and nutmeg. This easy-to-make recipe not only delivers rich, earthy flavors but also showcases a creamy, hearty texture thanks to roasted sweet potatoes and optional heavy cream for added indulgence. Perfect for cozy weeknights or as an elegant starter, this soup is simmered with fragrant garlic and vegetable stock, then pureed to silky perfection. Garnished with fresh parsley or chives, it's a visually stunning dish that's as nourishing as it is delicious. With minimal prep time and wholesome ingredients, this one-pot recipe is a fall and winter favorite that's both simple and satisfying.
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Recipe Information
Ingredients
- 4 medium-sized sweet potatoes
- 1 large yellow onion
- 3 pieces garlic cloves
- 2 tablespoons olive oil
- 6 cups vegetable stock
- 0.5 cups heavy cream (optional)
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 2 tablespoons parsley or chives (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and cut them into 1-inch cubes. Toss them with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until tender and lightly caramelized.
While the sweet potatoes are roasting, peel and thinly slice the onion. Mince the garlic cloves.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced onion and a pinch of salt, and cook for 8-10 minutes, stirring frequently, until the onion is soft and golden brown.
Add the minced garlic to the pot and cook for another 1-2 minutes, until the garlic is fragrant.
Once the sweet potatoes are done roasting, add them to the pot with the onions and garlic. Stir to combine.
Pour in the vegetable stock, making sure the sweet potatoes are fully submerged. Add the ground cinnamon and nutmeg. Bring the soup to a boil, then reduce the heat to low and simmer for 10 minutes.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a standard blender and puree until smooth, then return it to the pot.
If you prefer a creamier soup, stir in the heavy cream. Taste and adjust the seasoning with additional salt and pepper as needed.
Ladle the soup into bowls and garnish with chopped parsley or chives. Serve hot and enjoy!
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 6050 mg | 263% | |
| Total Carbohydrate | 214.4 g | 78% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 54.0 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2864 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
