Tuesday, February 3, 2015

Roasted Sweet Potato Soup

Roasted Sweet Potato Soup

Serves 4

2 large sweet potato
1/2 large sweet onion (or 1 small), diced
2 carrots, diced
2 cloves garlic, minced
olive oil
sea salt & pepper, to taste
4 cups chicken or vegetable stock
1 teaspoon dried oregano
4 teaspoons greek yogurt or sour cream, divided (optional)
parmesan cheese, grated (optional)


1) Preheat oven to 200C.

2) Peel and large dice sweet potato. Place sweet potato on a baking sheet, drizzle with olive oil & sea salt. Toss to make sure they are well coated with olive oil. Roast in the oven for 20 minutes.

3) In a large pot saute onion and carrot until tender, then stir in dried oregano. Add roasted sweet potato & chicken stock to the onion mixture. Simmer for 20-30 minutes until all vegetables are completely tender. Let it cool.

4) With a hand blender or standup blender blend until pureed. Adjust seasonings.

5) Ladle into 4 bowls, add a teaspoon of greek yogurt in the middle of each bowl & swirl gently. Top with grated parmesan cheese. Serve.


Adapted from Spry Living.

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