Ingredients
Scale
- 3 large sweet potatoes
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 4 cups vegetable broth
- 1 cup coconut milk or cream
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss sweet potato wedges with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté diced onion for 5 minutes before adding minced garlic and herbs; cook until fragrant.
- Add roasted sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Blend the mixture until smooth using an immersion blender. Stir in coconut milk or cream; heat through for another 5 minutes.
- Serve warm, garnished with reserved sweet potato wedges and fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 6g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg