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Roasted Sweet Potato Soup
CathysGlutenFree.com
Course
Soup
Cuisine
American, Canadian
Diet
Gluten Free
Keyword
roasted sweet potato soup
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
10
people
Calories
250
kcal
Author
Cathy
Ingredients
2
pounds
sweet potatoes
peeled and cut into ½" cubes
1
large cooking onion
peeled and cut into ½" pieces
2
tablespoons
avocado oil
1
teaspoon
dried thyme
1
teaspoon
dried cumin
½
teaspoon
sea salt
4
cups
bone broth
(or vegetable broth for vegan)
¼
teaspoon
ground black pepper
1 400
mL
13.5 oz can (1 ½ cups) coconut milk
4
slices
bacon
cooked until crisp and chopped for garnish (optional)
chopped parsley
for garnish (optional)
Instructions
Preheat oven to 450 F. Toss together vegetables with oil, thyme, cumin, and salt.
Roast on foil-lined baking sheet for 25 minutes or until soft.
Meanwhile, heat stock in a large pot. When the vegetables are finished, add them to the stock along with the black pepper and coconut milk.
Using an immersion blender, puree until as smooth as desired. Allow the soup to simmer and blend the flavours until ready to serve.
Garnish with chopped bacon and parsley just before serving, if desired.
Notes
Nutrition
Serving:
1
person
|
Calories:
250
kcal
|
Carbohydrates:
22
g
|
Protein:
7
g
|
Fat:
16
g
|
Saturated Fat:
10
g
|
Cholesterol:
6
mg
|
Sodium:
267
mg
|
Potassium:
448
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
12870
IU
|
Vitamin C:
4
mg
|
Calcium:
40
mg
|
Iron:
2
mg