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–+ servings
Autumn Roasted Sweet Potato Soup
Rebekah KukRebekah Kuk

Autumn Roasted Sweet Potato Soup

A delicious, seasonal, healthy soup that is easy to make. Roast some fall veggies, blend them with broth, and serve.
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Prep Time 25 minutes
Cook Time 40 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs sweet potatoes peeled and sliced into 1 inch pieces
  • 2 leeks sliced down the middle, peeled back, and rinsed
  • 1 lb parsnips peeled and cut into 1 inch pieces
  • 2 medium carrots peeled and cut into 1 inch pieces
  • 2 cloves garlic chopped
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh sage chopped
  • 1 tbsp fresh thyme chopped
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt use sea salt or Real Salt
  • 1/2 tsp pepper
  • 1 tsp apple cider vinegar
  • 4 cups chicken broth
  • 2 cups water
  • sour cream or fresh chives optional, for garnish

Equipment

  • Immersion or regular blender

Method
 

  1. Preheat oven to 425 degrees. Chop and prepare vegetables, garlic, and herbs. Place on large baking tray, drizzle with extra virgin olive oil, and use your hands to toss with salt and pepper. Bake for 40 minutes, stirring halfway through, until vegetables are tender.
  2. Blend, in batches if necessary, with chicken broth and water. Reheat if necessary in a pot. Stir in apple cider vinegar before serving.
    Alternately, you can combine the roasted vegetables, broth, and water in a large pot, then use an immersion blender before reheating the soup. Add apple cider vinegar and serve.
  3. Garnish with sour cream and/or chives, and serve with fresh bread if desired.

Notes

This soup is low histamine when made with meat broth (as opposed to long cooked bone broth).
Make it vegetarian or vegan by using vegetarian broth, coconut milk, and/or water instead of chicken broth.
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