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–+ servings
Roasted Italian Sweet Potato Soup

Warm Up with Roasted Italian Sweet Potato Soup Delight

Enjoy a bowl of Roasted Italian Sweet Potato Soup, perfect for chilly days with a hint of indulgence and vegan-friendly ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: Italian
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 600 g Sweet Potatoes peeled and cut into wedges
  • 30 ml Olive Oil
  • 1 medium Onion about 150 g
  • 2 cloves Garlic minced
  • 1 tsp Dried Thyme plus extra for garnish
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Basil
  • 4 cups Vegetable Broth or 1 liter
  • 1 cup Coconut Milk or 240 ml
  • Salt to taste
  • Pepper to taste

Equipment

  • baking sheet
  • Pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper. Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
  2. Sauté diced onion and minced garlic in a large pot with olive oil over medium heat for 5-7 minutes until translucent.
  3. Stir in the dried thyme, rosemary, and basil, toasting for 1-2 minutes.
  4. Pour in the vegetable broth and add the roasted sweet potatoes. Simmer for 5 minutes.
  5. Blend the soup until smooth using an immersion blender. Stir in the coconut milk and adjust seasoning.
  6. Serve warm, garnished with extra thyme or fresh herbs.

Nutrition

Serving: 1bowlCalories: 240kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 400mgPotassium: 800mgFiber: 6gSugar: 6gVitamin A: 18000IUVitamin C: 25mgCalcium: 80mgIron: 1.5mg

Notes

Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently and add broth or coconut milk if it thickens too much.

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