The cold and wintery weather here is definitely time for soup! Sweet potato (although not at part of the potato family apparently!) is a tasty option when having a meatless meal and by roasting the ingredients first, you get a lovely rich and sweet flavour. There are lots of different roast sweet potato soup recipes out there, but this is a simple and quick option that can be modified easily.
Believe it or not, I don’t use my Thermomix for everything, but this recipe does use it to blend everything up at the end. If you (very sadly!) don’t have a Thermomix, then a food processor or stick blender will also work.
I served this lovely soup with a dollop of Herbed Greek Yoghurt Dip, and on the side, crispbread and a selection of cheeses and meats.
You could easily make adaptations by using coconut cream, adding curry powder instead of paprika, or adding a touch of chilli. Other vegetables could be added, such as carrot and potato, but watch the size and cooking time as vegetables like carrot take longer to roast. It made about 3 and a half generous serves. Adding a little more sweet potato or other vegetables, or some more liquid would make 4-5 serves.
Roast Sweet Potato Soup
- 1 large sweet potato (500-700 grams), chopped into cubes
- 2 brown onions, peeled and quartered
- 5-8 cloves garlic
- 2 tablespoons olive oil
- 2 teaspoons paprika
- salt and pepper to taste (I use about 1 teaspoon of each)
- 350-500 grams water (boiled)
- 1 teaspoon stock powder
- 40 grams cream
Pre-heat oven to 180 degrees Celsius
In a large bowl, toss sweet potato, onion, garlic, oil, paprika and salt and pepper.
Put on a tray lined with baking paper and into the oven for approximately 30 mins.
Remove from oven, put sweet potato and onion in the Thermomix bowl. Squeeze garlic out of the skin into the bowl – make sure it is cool first.
Add minimum amount of water, cream and stock. Blend for 30 secs on speed 6. Check consistency – if it is too thick, add more water and repeat blending again until you achieve your desired consistency.
Serve with a dollop of Greek yoghurt or a herbed Greek yoghurt dip
*Just on a side note, the bowl the soup is served in is vintage Arabia from about the 1930s. Nice!