| Prep: 15 mins | Cook: 45 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 237 | 10g | 5g | 35g |
| sugars | fibre | protein | salt |
| 8g | 4g | 3g | 1.2g |
When I first stumbled upon the concept of Roasted Plantain and Sweet Potato Soup, my heart skipped a beat. It blended the sweetness of ripe plantains with the earthy notes of sweet potatoes in a way that felt nostalgically Southern yet intriguingly exotic. As a grade school teacher and a lover of vibrant flavors, I often look for recipes that are both wholesome and adventurous for my family—and this one hits the mark perfectly.
A Tribute to Comfort and Nutrition
There’s something profoundly comforting about a bowl of hot soup, especially when it’s as rich and flavorful as this Roasted Plantain and Sweet Potato Soup. The ingredients are thoughtfully chosen to offer not just great taste but also incredible nutrition. Sweet potatoes are known for their high beta-carotene content, which is excellent for eye health, while plantains add dietary fiber that’s great for digestion. The cumin, coriander, and smoked paprika not only provide warmth but also come packed with their own set of health benefits, like anti-inflammatory properties and aiding in digestion.
The Versatility Factor
This soup works beautifully as a stand-alone dish but can also be a wonderful starter for a larger meal. Consider serving it alongside a fresh, zesty salad or some cornbread to complete the Southern vibe. It also pairs exceptionally well with grilled chicken or fish, adding a delightful burst of flavor to your spread.
My background in Tex-Mex and Southern cooking often leads me to recipes that are both nourishing and innovative. This recipe, in particular, reminds me of the classic soups I grew up with in Texas but with a fresh twist that intrigues the palate. It’s somewhat akin to a Caribbean-inspired stew and complements dishes like Butternut Squash Soup or Moroccan Chickpea Soup, yet it holds its own unique place on the menu. Every spoonful of this creamy, spicy blend turns a regular weeknight meal into something extraordinary.
With every fragrant pot of this soup I make, I’m reminded of my culinary journey—how a simple fusion of ingredients can transport you to another place while keeping you grounded in the familiar. And that’s why I absolutely adore this Roasted Plantain and Sweet Potato Soup. It’s more than just a recipe; it’s an experience, a mosaic of flavors harmonizing beautifully to create something truly special.
What You’ll Need
- 4 ripe plantains
- 2 large sweet potatoes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- 1 lime, cut into wedges (for garnish)
- Fresh cilantro, chopped (for garnish)
Method
Step One
Preheat your oven to 400°F (200°C). Peel the plantains and sweet potatoes, then cut them into 1-inch chunks.
Step Two
Place the plantain and sweet potato chunks on a baking sheet. Drizzle with olive oil and toss to coat evenly. Roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
Step Three
While the vegetables are roasting, heat a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until it becomes translucent. Add the minced garlic and cook for another 1-2 minutes, stirring frequently, until fragrant.
Step Four
Add the ground cumin, ground coriander, smoked paprika, and ground cinnamon to the pot. Stir well to combine and cook for an additional 1-2 minutes to toast the spices.
Step Five
Once the plantains and sweet potatoes are done roasting, add them to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld together.
Step Six
Carefully use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth, then return the soup to the pot.
Step Seven
Stir in the coconut milk, and season with salt and pepper to taste. Let the soup simmer for another 5-10 minutes to heat through.
Step Eight
Serve the soup hot, garnished with lime wedges and chopped fresh cilantro. Enjoy!
