easysoupveganCC0 1.0 Universal
Creamy Roasted Sweet Potato and Thyme Soup
A velvety, naturally sweet autumn soup made from oven-roasted sweet potatoes blended with fresh thyme and vegetable broth.
Prep
15 min
Cook
35 min
Total
50 min
Ingredients
4servings
- Sweet potatoesPeeled and cut into 2 cm cubes700 g
- Yellow onionQuartered1 piece
- Garlic cloves, peeled4 piece
- Olive oil20 ml
- Warm vegetable broth800 ml
- Fresh thyme sprigsLeaves stripped from stems1 tsp
- Salt1 pinch
- Black pepper1 pinch
Preparation Steps
1
Preheat oven to 200°C (400°F). Toss sweet potato cubes, onion, and garlic with olive oil and salt, spreading in a single layer on baking sheet.
2
Roast for 25-30 minutes until potatoes are tender and edges are lightly caramelized.
27 min timer
3
Transfer roasted veggies to a soup pot, pour in warm broth and thyme leaves. Puree until silky smooth with immersion blender.
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Provenance & Public Domain Audit
Source: USDA MyPlate Kitchen - Roasted Sweet Potato Soup (U.S. Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
