Roasted Sweet Potato Soup
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Roasted cubed sweet potatoes with garlic and onion blended with hot chicken stock. Greek yogurt flavored with turmeric and fresh ginger adds a spicy note. Toasted pumpkin seeds for crunch. A layered soup with multiple yogurts. The oven roasting time shifts slightly; garlic replaced by shallots; chicken broth replaced with vegetable broth to change flavor profile. Warm spice notes with cinnamon remain. Assembly includes multiple dollops of varied yogurts. Bread optional but recommended for dipping.
Prep:
20 min
Cook:
30 min
Total:
50 min
Servings:
4 servings
#soup
#vegetarian
#healthy
#cozy
Bright orange sweet potatoes charred sharply in oven heat nearby slightly sweet shallots and sharp onion. The hot broth softens them to creamy thick smoothness. Stir ginger and turmeric into Greek yogurt for a spicy pungent tart contrast. A pinch of cinnamon lurks in background. Seeds toasted in pan add nutty crunch, texture. No eggs, no nuts, gluten free. A simple assembly. Serve warm or piping hot in bowls. Bread on side. Crisp toasted. A slight twist from usual garlic. Shallots swap in, vegetable broth instead of chicken. Earthy and warm, layers build. Flavor notes punchy, fresh, cozy. Minimal fuss. Just rough cubes and heat.
Ingredients
- 630 g (4 cups) peeled and cubed sweet potatoes (around 2 medium)
- 2 shallots peeled and halved
- 1 medium onion cut into cubes
- 30 ml (2 tbsp) vegetable oil
- 1 liter (4 cups) hot vegetable broth
- 90 ml (6 tbsp) plain Greek yogurt 0%
- 5 ml (1 tsp) turmeric powder
- 5 ml (1 tsp) freshly grated ginger
- A pinch ground cinnamon
- 250 ml (1 cup) plain Greek yogurt 0% for garnish
- 40 g (1/4 cup) toasted pumpkin seeds
- 10 ml (2 tsp) coconut oil for roasting
About the ingredients
Sweet potatoes sized medium, peeled and cubed roughly. Shallots swap garlic’s sharp edge for softer caramelizing notes but not too sweet; sliced halved works fine. Onion diced small. Two oils here: vegetable for basic roasting and coconut tossed lightly to introduce a subtle sweet fragrance. Broth vegetarian, warm liquid base for smoother blending, lower sodium if possible to control salt. Greek yogurt plain, zero fat to keep richness short mill challenge. Turmeric ground dry and fresh grated ginger both essential: dry spice color and freshness zing. Cinnamon just a whisper. Pumpkin seeds dry toasted—don’t burn, toast until fragrant, brownish only. Garnish yogurt plain to smooth top, layered with spiced mix for contrast. Coconut oil optional but recommended for depth.
Method
Roast Vegetables
- Set oven rack midway. Heat oven to 215 °C (420 °F). Line a baking tray with parchment paper.
- Toss sweet potatoes, shallots, onion with vegetable oil and coconut oil. Season well with salt and black pepper. Spread in one layer on tray.
- Roast 28 to 33 minutes, turning once halfway, until edges brown and veggies soften.
Blend Soup
- Transfer roasted vegetables to blender. Pour in hot vegetable broth. Puree until silky and no lumps.
- Taste. Adjust salt and pepper as needed.
Spiced Yogurt Mix
- In small bowl, stir Greek yogurt with turmeric, grated ginger, cinnamon. Add pinch salt to balance flavors.
Assemble and Serve
- Ladle soup into bowls. Add spoonful of plain Greek yogurt and small dollop of spiced yogurt on top.
- Sprinkle toasted pumpkin seeds generously over.
- Optional: serve with crisp toasted bread slices.
Cooking tips
Preheat oven to 215 °C, mid rack. Line tray parchment paper to stop sticking, easier clean. Toss vegetables in vegetable and coconut oils for a thin coating, distribute spices—salt pepper standard. Spread evenly to avoid patchy roasting. Roast 28 to 33 minutes total, stirring once gently halfway to brown all sides. Watch color closely; edges should deepen but not burn hard. Once roasted, shift veggies to blender, add hot broth—blend creamy, no lumps. Taste, adjust salt pepper gladly. Yogurt spiced mix easy in small bowl: stir thoroughly turmeric, ginger, cinnamon and pinch salt into Greek yogurt. Assembly: ladle soup first, then evenly spoon plain then spiced yogurt on top separately. Pumpkin seeds next for crunch and bite. Serve immediately, bread optional but suggested to soak broth, crisp for texture variance. Timing tweak + or - five minutes as ovens vary. No garlic but shallot keeps savory backbone. Broth veggie-based, flavor appeal fresher, lighter. Mixing oils gives nuanced profile, watch for burn during roasting. Chill can alter yogurt flavors, best room temp.
Chef's notes
- 💡 Use fresh spices. Ground turmeric needed. Grate ginger yourself. Fresh is always better. In yogurt it shines. Don't skip this.
- 💡 Adjust seasoning as desired. Taste test after blending. More salt? Sure. Pepper? Add it. Always best to balance flavors.
- 💡 Toasting pumpkin seeds is key. Watch closely as they darken. Not too long. Just until fragrant. Adds depth and crunch.
- 💡 Greek yogurt matters. Look for plain, no fat versions. Keeps it creamy without added calories. Key for richness.
- 💡 Serving suggestions matter. Optional toasted bread needed. Perfect for dipping. Adds additional texture and flavor notes.
Common questions
Can I use sweet potatoes with skin?
Skin not recommended for this soup. Peel them. Cooking makes them softer. Blending is better without skin.
What if I don't have shallots?
Onions can work instead. Will change flavor a bit. More sharpness, less sweetness.
How long can I store leftovers?
Fridge up to 3 days. But best fresh. Can freeze for longer. Just thaw before reheating.
Can I change the broth?
Yes, broth options vary. Chicken broth adds flavor fullness. Vegetable broth is lighter. Both will work.
