| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 312 | 7g | 1g | 58g |
| sugars | fibre | protein | salt |
| 18g | 8g | 4g | 0.45g |
My love for the Roasted Sweet Potato and Sweet Onion Soup is rooted in its simplicity, comforting warmth, and vibrant melange of flavors. Inspired by the earthy palette of the beautiful Rocky Mountain landscapes, it’s a recipe that fits perfectly into my culinary repertoire.
A Mountain Feast in a Bowl
The Roasted Sweet Potato and Sweet Onion Soup is my take on hearty mountain fare that provides warmth and comfort on chilly nights. Each spoonful is reminiscent of the sweet aroma of roasting vegetables over an open fire, a practice my partner Gordon and I uphold during our camping trips in Colorado. This recipe is not only a tapestry of my culinary inspirations, but also a testament to the memories I’ve created in the heart of nature.
It’s also worth noting that this recipe stands on par with other robust vegetable soups like hearty mixed vegetable soup, or the delicate flavors of a classic minestrone, serving as a delightful alternative. Moreover, it beautifully complements wholesome main dishes like oven-roasted game meats, or a simple pan-seared trout.
Savouring the Benefits of Nature’s Bounty
Despite its unassuming ingredients, the Roasted Sweet Potato and Sweet Onion Soup is packed full of nutritional benefits. Sweet potatoes, being an excellent source of fiber and vitamins A and C, contribute remarkably to the overall health quotient of this dish. Furthermore, complemented by the immune-boosting properties of garlic, the anti-inflammatory benefits of ginger, and the heart-healthy goodness of olive oil, this soup serves as a sumptuous and guilt-free indulgence.
The final garnish of sour cream not only adds a creamy texture and tangy flavor, but also further enhances the nutrient profile of this delightful soup. Paired with a sprinkle of fresh parsley, it provides a subtly refreshing contrast to the warm, earthy undertones of the dish.
So, as the clouds roll in over the mountains and the chilly winds start to whistle, remember to find comfort in a bowl of this nourishing Roasted Sweet Potato and Sweet Onion Soup.
What You’ll Need
- 4 medium sweet potatoes
- 2 large sweet onions
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 5 cups vegetable broth
- 1 cup orange juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cumin
- 1 bay leaf
- 1/4 cup honey
- Sour cream, for garnish
- Chopped fresh parsley, for garnish
Method
Step One
Preheat your oven to 425 degrees Fahrenheit. While waiting, peel and cut the sweet potatoes and onions into 1-inch pieces. Then, arrange the pieces in a single layer on a baking sheet.
Step Two
Drizzle olive oil over the vegetables, then sprinkle salt and pepper. Toss everything together until the vegetables are evenly coated. Roast in the preheated oven for about 45 minutes, or until the vegetables have started to brown and become fork tender.
Step Three
While the vegetables are roasting, mince the garlic and fresh ginger. Set it aside.
Step Four
When the vegetables are cooked, remove them from the oven. Allow them to cool for a while before proceeding with the next step.
Step Five
Transfer the roasted sweet potatoes and onions into a large pot. Add the minced garlic, minced ginger, vegetable broth, orange juice, ground cinnamon, ground nutmeg, ground cumin, bay leaf, and honey. Stir everything together until well combined.
Step Six
Put the pot on medium heat and bring the soup to a low boil. Then, reduce to a simmer and cook for 30 minutes, stirring occasionally.
Step Seven
Out of the stove, discard the bay leaf and use a blender to puree the soup until it becomes smooth. As an alternative, you can also use a handheld immersion blender. After blending, you can add more salt and pepper if you think it needs more seasoning.
Step Eight
Serve the soup hot. Garnish with sour cream and fresh parsley just before serving. This step is optional but recommended if you want to add more layers of flavor to your soup.
