Roasted Sweet Potato Soup

Roasted Sweet Potato Soup is a comforting and flavorful dish, perfect for chilly days. The sweetness of the roasted sweet potatoes is enhanced by warm spices like cinnamon and turmeric, making for a rich and velvety soup. This soup is nourishing, full of antioxidants, and boasts a blend of savory, sweet, and spice that will satisfy both the body and soul.

For a Serving Size of Two:

Ingredients:

• 300 grams diced sweet potatoes
• 80 grams diced onion
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 500 ml vegetable broth or water
• Salt to taste
• 1 tablespoon fresh parsley or cilantro, chopped (for garnish)

Procedure:

• Preheat the oven to 200°C (400°F). Toss the diced sweet potatoes with olive oil and season with a pinch of salt and black pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes or until tender and lightly browned, flipping halfway through.
• While the sweet potatoes roast, heat a small amount of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
• Stir in cumin, turmeric, paprika, cinnamon, and black pepper. Toast the spices for about 1 minute to bring out their flavor.
• Once the sweet potatoes are roasted, add them to the pot with the sautéed aromatics and spices. Pour in the vegetable broth and bring to a simmer. Let the soup cook for 10 minutes, then use an immersion blender to puree the soup until smooth. Alternatively, you can blend it in batches in a regular blender.
• Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve hot.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g