Roasted Sweet Potato Soup Recipe

Roasted Sweet Potato Soup Recipe

How To Make Roasted Sweet Potato Soup

Grasp this simple method of making sweet potato soup. Add in those shallots, cumin, and thyme to make it even tastier, and don’t forget the stock.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 1lbgarnet sweet potatoes,peeled and cut into 1½ inch cubes
  • 2large shallots,peeled and cut in half lengthwise
  • 2tbspextra virgin olive oil
  • ½tspkosher salt
  • 1tspground thyme
  • ¼tspcumin seeds,or ground cumin
  • 3cupschicken stock
  • tspblack pepper
  • 2tbspsour cream or plain yogurt,greek or regular, omit for paleo version


  1. Preheat oven to 450 degrees F.

  2. 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.

  3. 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.

  4. While the sweet potatoes are roasting, heat chicken stock in a saucepan on the stovetop until steamy.

  5. Place the cooked sweet potatoes and shallots in a blender and add the hot chicken stock. Purée until smooth.

  6. Taste for seasoning, add more salt and pepper to taste. Serve in bowls with a dollop of sour cream (if using).


  • Calories: 263.29kcal
  • Fat: 10.23g
  • Saturated Fat: 2.23g
  • Monounsaturated Fat: 6.30g
  • Polyunsaturated Fat: 1.18g
  • Carbohydrates: 36.23g
  • Fiber: 4.75g
  • Sugar: 10.91g
  • Protein: 7.48g
  • Cholesterol: 8.52mg
  • Sodium: 562.95mg
  • Calcium: 63.47mg
  • Potassium: 718.10mg
  • Iron: 1.73mg
  • Vitamin A: 816.94µg
  • Vitamin C: 6.67mg
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