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Sweet Potato Soup for a Rainy Spring Day

While the weather is starting to get consistently warmer, we still get a day or so each week that is chilly and rainy.  I know that sweet potato soup isn’t exactly the most seasonal recipe, but you know those breezy Spring days when you just want to curl up on the couch with a bowl of soup?   This sweet potato soup is the perfect pick me up for those rainy chilly days.

The smell of the vegetables roasting will fill your kitchen with a smell that is reminiscent of Thanksgiving, again, not exactly seasonal, but still welcome as far as I’m concerned.  This soup is also one of those recipes that you can alter to fit your mood and tastes and the time.  You can spice it up, or make it sweeter, change up the herbs or even some of the vegetables, see below for a few suggestions!

Possible edits

  • Add in some chipotles in adobo or red pepper flakes for heat
  • Add an extra apple or a bit of honey for more sweetness
  • Squeeze in a little lemon juice
  • Substitute celery salt for 3-4 stalks of celery
  • Substitute fresh herbs for dried or mix up the herbs for a different flavor
  • Switch chicken stock for veggie stock

sweet potatoes, onion and carrot

sweet potatoes, onion and carrot cooked

sweet potato soup

 

I’m sharing this recipe at #cookshareblog and Fiesta Friday, check out some of the other great recipes there!

Print Recipe
Sweet Potato Soup
sweet potato soup
Course Main Dish, Soup
Servings
people
Ingredients
Course Main Dish, Soup
Servings
people
Ingredients
sweet potato soup
Instructions
  1. Preheat oven to 400. Cut the sweet potatoes, onion and carrots into same sized chunks to be roasted, then add the garlic. Place them in a roasting pan, drizzle with olive and sprinkle the salt, pepper, cinnamon, turmeric, thyme, celery salt, rosemary and oregano over them. Toss them to combine, then roast at 400 for about 40 minutes, until the potatoes are soft enough to easily poke with a fork.
  2. Let the vegetables cool a bit then put them in a blender with the apple and chicken stock. You may need to do this in batches in order to get everything to fit and blend nicely. Blend the mixture until it is smooth. The mixture should come to a soup like consistency, add more stock if needed.
  3. Pour the mixture into a large put and bring to a light simmer on low heat, just to warm it back it. Stir in fresh parsley. Serve when warm and top with fresh parsley and grated ginger, enjoy!
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