Roasted Sweet Potato Soup

9 40 247
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Roasted Sweet Potato Soup
Health Highlights


454 gm Sweet potato (peeled, cubed)
2 large shallot(s) Shallots (peeled, cut in half lengthwise)
2 tbsp Extra virgin olive oil
1/2 tsp Kosher salt
1 tsp, ground Thyme, dried
1/4 tsp Cumin seeds
3 cup Chicken broth (stock)
1 dash Black pepper
2 tbsp Plain yogurt, 2% M.F. (or sour cream)


Preheat oven to 450°F.

Place chopped 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 lined baking sheet. Roast for 25 minutes or until cooked through and nicely caramelized and browned around the edges. Remove from oven.

Meanwhile, heat chicken stock in a saucepan and heat.

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

Taste for seasoning, add more salt and pepper to taste. Serve with yogurt or sour cream if desired.


Nutrition Facts

Per Portion

Calories 247
Calories from fat 74
Calories from saturated fat 12.8
Total Fat 8.3 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.6 g
Cholesterol 0.5 mg
Sodium 431 mg
Potassium 809 mg
Total Carbohydrate 38 g
Dietary Fiber 6.0 g
Sugars 11.4 g
Protein 7.8 g

Dietary servings

Per Portion

Vegetables 2.5

Energy sources


Meal Type(s)