Description
A delightful soup that combines the natural sweetness of sweet potatoes with fragrant Italian herbs, perfect for a cozy dinner or family gatherings.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup heavy cream (optional)
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until soft.
- In a large pot, heat some oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add the roasted sweet potatoes, vegetable broth, oregano, salt, and pepper to the pot.
- Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
- Use an immersion blender to puree the soup until smooth. If using, stir in the heavy cream.
- Serve hot, garnished with fresh basil.
Notes
For a smokier flavor, try roasting the sweet potatoes with a dash of smoked paprika. Add a pinch of red pepper flakes for some heat if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: Italian