Roasted Sweet Potato Soup
Velouté de patate douce rôtie
35 min · Easy · 260 kcal per serving
Ingredients
For one serving.
- Sweet potato(Patate douce)400 g
- Onion(Oignon)1
- Garlic(Ail)2 cloves
- Vegetable broth(Bouillon de légumes)500 ml
- Coconut cream(Crème de coco)50 ml
- Cumin(Cumin)1 tsp
Preparation
Step by step, from pantry to plate.
Peel the sweet potato and onion, then cut both into small pieces. Peel and mince the garlic.
Spread the sweet potato, onion, and garlic on a baking tray, sprinkle with cumin, salt, and pepper, and add a little water if needed to keep from drying out. Roast until the vegetables are tender.
Transfer the roasted vegetables to a pot. Add the vegetable broth and enough water to just cover the vegetables.
Bring to a gentle boil, then lower the heat and simmer for a few minutes so the flavors combine.
Blend the soup until smooth using an immersion blender or a regular blender in batches.
Stir in the coconut cream and warm the soup gently without boiling. Taste and adjust with salt and pepper.
Ladle into bowls and serve hot.
Good to know
For a smoother soup, blend longer and add a little more water if it feels too thick.
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