Roasted Sweet Potato Soup
Ingredients
- 1 pound garnet sweet potatoes
- 2 large shallots
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon ground thyme
- 1/4 teaspoon ground cumin
- 3 cups chicken stock
- 1/8 teaspoon black pepper
- 2 tablespoons sour cream
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Instructions
- Place sweet potato cubes and shallots in a large bowl. Drizzle with oil. Sprinkle with salt, thyme, and cumin. Toss so all pieces are well coated with olive oil and seasonings.
- Spread the sweet potatoes and shallots out on a foil or silicone-lined baking sheet. Roast for 25 minutes or until cooked through and nicely caramelized and browned around the edges. Remove from oven.
- While the sweet potatoes are roasting, heat chicken stock in a saucepan on the stovetop until steamy.
- Place the cooked sweet potatoes and shallots in a blender and add the hot chicken stock. Purée until smooth.,NOTE: when blending hot liquids, fill the blender bowl no more than a third full, and start with short pulses. So, depending on the size of your blender you may need to work in batches. Or use an immersion blender.
- Taste for seasoning, add more salt and pepper to taste. Serve in bowls with a dollop of sour cream (if using). Leftovers will keep for about a week, or freeze for up to three months.
Source
Original recipe: View Original