Potato soup is a favorite for many during the holidays, but Elysia of Haute & Healthy Living had the most amazing idea… Roasted sweet potato soup! Come on, why didn’t we think of this?! Sweet potatoes are amazing f0r the holiday season, whether you make them with a little salt and pepper or bake them with sweet potatoes and cinnamon. Creating a roasted sweet potato soup is the perfect way to turn the family favorite into a more season friendly appetizer or entree. To make it even better, Elysia topped the soup with maple glazed walnuts! Yum! Check out her delicious recipe below:
“I went through a phase of my life several years ago where I pretty much lived on sweet potatoes. I just couldn’t get enough of them! They would be in my lunch, my dinner, and sometimes they would even sneak their way into my breakfast. I’ve always loved how there’s so much natural sweetness packed into those babies. Plus, they’re one of the healthiest vegetables that you can eat!
My favorite way of preparing sweet potatoes has always been to roast them in the oven with a bit of olive oil and spices in the form of sweet potato fries. Roasting just brings out that amazing flavor even more! One day when I was experimenting in the kitchen, I started thinking, “wouldn’t it taste amazing to roast sweet potatoes and then puree them into a soup?” And that’s where this Roasted Sweet Potato Soup was born.
I’ve also always been a fan of coconut milk paired with sweet potatoes. It brings out this rich and creamy flavor that’s to die for. So of course, coconut milk seemed like a natural addition to this soup. Now let’s chat about the maple glazed walnuts. Definitely the icing on the cake, or in this case, the sweet and crunchy topping for the soup! They provide just enough crunch and sweetness to kick this soup up a notch.
I tend to like my soup a little bit on the thicker side, because I find it’s creamier and more filling that way, but you can definitely adjust the thickness of the soup by the amount of broth you add. If you want it to be a thinner consistency, just add a little more broth! Easy peasy! Now let’s talk nutrition. This soup is packed full of Vitamin C, Vitamin A, and fibre, so it makes the perfect healthy and comforting soup for those chilly autumn days. Whip up a batch of this soup and freeze, so that you’ll have some all ready to go for when you’re craving a bowl of something warm and delicious! Enjoy!”


Serves: 4
  • 2 large sweet potatoes, peeled and diced
  • 1 medium onion
  • 2 garlic cloves, peeled
  • 2 tbsp. olive oil
  • 2 tbsp. maple syrup
  • 3-4 cups chicken stock (adjust depending on how thick you like your soup)
  • 1 cup coconut milk
  • Ingredients for topping:
  • ¼ cup coarsely chopped walnuts
  • 1 tbsp. maple syrup
  1. Preheat oven to 350°F. Place potato, onion and garlic in a large roasting pan. Drizzle with oil and maple syrup. Toss to coat. Season with salt and pepper. Roast for 25 to 30 minutes or until golden and tender.
  2. Place potato mixture in a large saucepan. Add stock. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer for 5 minutes or until heated through. Remove from heat. Set aside to cool for 5 minutes.
  3. Blend soup, in batches in a blender, until smooth or use an immersion blender. Return to pan over low heat. Stir in coconut milk. Cook, stirring, for 2 minutes or until heated through.
  4. Meanwhile, toss together walnuts and maple syrup in a small bowl. Heat a skillet over medium heat; add walnut mixture and toast until fragrant and sticky, about 3 to 4 minutes. Set aside to cool.
  5. Ladle soup into bowls. Garnish with glazed walnuts.

No comments

Powered by Blogger.