Savory Sweet Potato Soup
 
Prep time
Cook time
Total time
 
A gluten free creamy sweet potato soup made from roasted onions, sweet potatoes, and garlic. Garnished with oregano and dried cranberries. Perfect for a fall dinner.
Author:
Recipe type: Soups
Serves: 6
Ingredients
  • 4 medium sized sweet potatoes
  • 1 small onion
  • 3 cloves of garlic
  • 2 tablespoons olive oil
  • 2 cups half and half
  • 1 cup skim milk
  • 1-2 cups vegetable stock*
  • 1½ teaspoons dried oregano
  • 1 teaspoon salt
  • ¾ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground black pepper
  • 1 tablespoon honey
  • dash of cinnamon
  • dash of nutmeg
  • Dried cranberries for garnish (optional)
Directions
  1. Preheat oven to 350 degrees. Arrange sweet potatoes, onion, and garlic cloves on baking sheet. Pierce potatoes with a knife, three times each. Drizzle vegetables with olive oil. Generously salt and pepper. Using hands, rub oil around on all vegetables. Roast in oven for 1 hour 15 minutes or until potatoes are tender when pierced with a fork. Remove from oven and set aside.
  2. Once vegetables have cooled enough to handle, peel sweet potatoes and cut into three or four large chunks. Add sweet potatoes, onion wedges, garlic cloves (remove the skin), half and half, skim milk, 1 cup of vegetable stock, and oregano to the blender. You may need to do this in two batches. Blend until smooth, 2-3 minutes, scraping down sides of blender if needed. (Make sure blender is off when scraping sides)
  3. Pour mixture into a crockpot or large pot. Add 1 teaspoon salt, chili powder, cumin, cayenne, pepper, honey, cinnamon, and nutmeg. Stir to combine. If using a crockpot, heat on low for 2 hours to blend flavors. If using a stove, simmer on low for an hour with the lid on.
  4. Once finished cooking, stir soup and add more vegetable stock to achieve desired consistency. Add additional seasonings to taste. Serve warm with dried cranberries as garnish.
Notes
*Cream soups are traditionally a little thicker in consistency so you may just want 1 cup of vegetable stock. I prefer my soups thinner so I use closer to 2 cups of vegetable stock. Start with one cup and add more at the end of cooking if preferred.
Recipe by Breezy Bakes at https://www.breezybakes.com/savory-sweet-potato-soup/