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Roasted Sweet Potato Soup with Maple and Ginger

Roasted sweet potato soup with maple and ginger combines browned, fork-tender vegetables with fresh ginger, maple syrup, and cream. The vegetables are oven-roasted before the soup is simmered and blended until smooth.
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Prep Time 15 minutes
Cook Time 53 minutes
Total Time 1 hour 8 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb sweet potatoes peeled and cut into 1-inch pieces
  • 1 yellow onion medium, cut into wedges
  • 3 cloves garlic peeled
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp fresh ginger grated
  • 4 cups low-sodium chicken broth
  • 2 tbsp pure maple syrup
  • 0.5 cup heavy cream

Equipment

  • 1 rimmed baking sheet
  • 1 6-quart pot
  • 1 immersion blender

Method
 

  1. Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. Toss the sweet potatoes, onion, and garlic with 1 tablespoon of the olive oil, the salt, and pepper.
  3. Spread the vegetables on the baking sheet.
  4. Roast for 35 to 45 minutes, stirring once, until fork-tender and browned at the edges.
  5. Heat the remaining 1 tablespoon olive oil in a 6-quart pot over medium heat.
  6. Add the ginger and cook for 30 seconds, stirring until fragrant.
  7. Add the broth and roasted vegetables to the pot, and bring to a simmer.
  8. Cook for 10 minutes.
  9. Remove the pot from the heat.
  10. Blend the soup with an immersion blender until smooth.
  11. Stir in the maple syrup and heavy cream.
  12. Return the soup to low heat and warm for 2 to 3 minutes, stirring, until hot but not boiling.

Notes

For the smoothest texture, blend thoroughly with the immersion blender. Refrigerate leftovers for up to 4 days; freeze yes, preferably before adding the cream, since dairy may separate after thawing. For a dairy-free option, substitute full-fat coconut milk for the heavy cream.