Smokey + Spicy Sweet Potato Soup {Roasted Sweet Potato Soup}
Warmly spiced sweet potatoes, apples, and onions are roasted and given a kick with Chipotle in this Smokey + Spicy Sweet Potato Soup.
Servings: 6 people
Equipment
- High-Powered Blender
- Baking Sheet
Ingredients
- 4 cup cubed sweet potato, peeled (about 2 sweet potatoes) I cube my sweet potatoes about .5 x .5" so they roast quickly.
- 2 gala apples, peeled and sliced
- 1 yellow onion, peeled and sliced into wedges
- 3 garlic cloves, peeled and smashed
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon Cracked black pepper
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 teaspoons smoked paprika
- 4 cup vegetable broth
- 2 teaspoons Chipotle hot sauce, plus extra for drizzle
Optional Garnishes.
- Vegetable or root chips
- Fresh chopped parsley
Instructions
- Preheat oven to 350º F.
- Place cubed sweet potatoes, sliced apples, onion wedges, and garlic cloves in a bowl. Drizzle olive oil on top, and add salt, pepper, nutmeg, cinnamon, and smoked paprika. Toss to coat, then transfer to a baking sheet, evenly spreading all of the ingredients. Roast for 35 minutes or until sweet potatoes are tender and can be pierced with a fork.
- When done, transfer the roasted sweet potatoes, apples, and onions to a high-powered blender. (Depending on your blender, you might have to do this in batches.) Add the vegetable broth and chipotle hot sauce. Blend on high until the mixture is completely puréed, leaving you with a velvety smooth texture.
- Transfer to bowls, drizzle with extra chipotle hot sauce, and top with vegetable/root chips and fresh parsley. (Feel free to use croutons instead, or serve with bread).
