Description
Turn roasted sweet potatoes into a cozy, herb-scented bowl of comfort.
Ingredients
- 3 large sweet potatoes, peeled and cut into wedges (about 600 g)
- Olive oil (about 2 tbsp, plus more for roasting)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp dried thyme (reserve a few sprigs for garnish if you have fresh)
- 1 tsp dried rosemary
- 1 tsp dried basil
- 4 cups (1 L) vegetable stock
- 1 cup (240 ml) coconut milk or heavy cream, depending on preference
- Salt and freshly ground black pepper
Instructions
1. Roast the sweet potatoes
Preheat the oven to 400°F (200°C). Toss the sweet potato wedges with a drizzle of olive oil and a pinch of salt and pepper. Spread them on a baking sheet in a single layer and roast until tender and golden at the edges, about 25–30 minutes. Reserve a few pieces for garnish if you like.
2. Soften the aromatics
While the potatoes roast, warm 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, roughly 5 minutes. Stir in the garlic and cook another minute until fragrant.
3. Add herbs and simmer
Sprinkle in the thyme, rosemary, and basil and stir for 30–60 seconds to wake up the dried herbs. Add the roasted sweet potatoes to the pot and pour in the vegetable stock. Bring to a gentle boil, then reduce the heat and let the soup simmer for 10–15 minutes so flavors meld.
4. Purée until silky
Use an immersion blender to puree the pot to a smooth consistency. If using a countertop blender, work in batches and be careful with hot liquids. Return the blended soup to the pot.
5. Finish with creaminess
Stir in the coconut milk or heavy cream and warm through for 3–5 minutes. Taste and season with salt and pepper to your liking.
6. Serve
Ladle into bowls and top with the reserved roasted wedges and a sprig of fresh thyme, if available. Enjoy warm.
Notes
- Quick notes & tips
- Roast for flavor. Roasting the potatoes is the secret to deep, caramelized sweetness.
- Blend well for a truly velvety texture—a high-speed blender or a long pass with the immersion blender helps.
- Adjust thickness by adding extra broth if it’s too thick or simmering uncovered a few minutes if it’s too thin.
- Re-season after dairy — cream or coconut milk can mute salt, so taste at the end.
- Bold tip: Reserve a few roasted wedges for garnish — they add texture and make the bowl look next-level.
- Substitutions & add-ins
- Add carrots or parsnips to the roasting pan for extra depth.
- For a touch of heat, stir in a pinch of red pepper flakes.
- Swap coconut milk for heavy cream to make it richer, or use almond/oat milk for a lighter dairy-free option (note: texture may vary).
- Finish with fresh basil or a spoonful of pesto for a bright contrast.
- Storage & reheating
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on low heat and add a splash of broth or milk to loosen the texture if needed. Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.