Roasted Sweet Potato Soup for #SundaySupper

A cold snap blew in as expected. This one arrived with a thunderstorm, the first of many spring ones to come. March would not be the same without big temperature swings. This time I was ready for a chilly, rainy day. I did a little roasting, simmering, and blending. Plus I played with my favorite root vegetable and made Roasted Sweet Potato Soup.

Milo doesn’t like rain or cold. Whippets don’t have a layer of fat or thick hair to keep them warm. One drop of rain lands on them and they look at you like you are crazy for making them go out. Plus there is a Milo fear factor too (he’s afraid of everything). It means he has to go out through the basement. Getting him to go outside when it is raining is an ordeal of epic proportions.

Anyway, back to the soup. The inspiration for it came in a most unexpected place. We got on a hospital’s mailing list because of a minor procedure done there years ago. They send a magazine occasionally and usually I toss it and never look through it. For whatever reason I flipped through one recently. In it was a recipe for a pear and sweet potato soup. It was more pear than sweet potato. The combo sounded nice yet I wanted the opposite with more sweet potato and a touch of pear.

The seasoning needed adjusting too. The original recipe only called for thyme. Now I adore thyme. I have two varieties in my garden and will plant more soon. I wanted something different. I matched up cinnamon with sweet potato and ginger with pear. Those flavor pairings worked brilliantly.

Roasted Sweet Potato Soup is thick and comforting. It has a balance of sweet and savory. Neither stand above the other. Roasting the sweet potatoes adds to their flavor as opposed to only boiling them. The same goes for the pear. After they are roasted it is only a few minutes to soften onion, add garlic and spices, then simmer with broth. There’s a final quick blend to get its silky smoothness.

What to serve with the soup? I recommend homemade croutons (from sourdough bread is the best) or a grilled cheese sandwich. A salad would be nice too. It doesn’t take much of the soup to satisfy your hunger. Both sweet potatoes and pears are loaded with fiber that fills you up. They are full of vital nutrients too.

Which root vegetable is your favorite? Scroll down to find a list of recipes for them by Sunday Supper tastemakers. There has to be one or more you find intriguing. I know I see several I want to investigate. Also take a look at Celeriac Salad and Glazed Carrot Cake for more of my root vegetable recipes.

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Roasted Sweet Potato Soup

Roasted Sweet Potato Soup is delightfully flavored with onion, pear, cinnamon, and ginger. Top with croutons or serve with a grilled cheese sandwich.

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 4 to 6 servings

Author Renee Dobbs

Ingredients

• 2 pounds sweet potatoes
• 1 pear
• 2 tablespoons olive oil divided
• 1 cup chopped sweet onion
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 1 small garlic clove minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 4 cups vegetable broth

Instructions

1. Heat oven to 375°F.
2. Peel sweet potatoes and cut into 1-inch cubes. Peel and core pear and cut into 1-inch cubes.
3. Place sweet potato and pear cubes on a rimmed baking sheet. Drizzle 1 tablespoon olive oil on top and toss to coat. Spread cubes evenly on baking sheet.
4. Roast for 45 minutes or until sweet potatoes are tender and lightly browned.
5. Heat remaining 1 tablespoon olive oil in a soup pot or Dutch oven over medium heat. Add onion, salt, and pepper. Cook, stirring occasionally, until onion is soft and translucent, about 5 minutes.
6. Add garlic, stir, and cook for 1 minute. Add cinnamon, ginger, roasted sweet potatoes, roasted pear, and broth. Stir to combine. Cook for 5 minutes.
7. Purée with an immersion blender or in a regular blender. If using regular blender, you may have to puree in batches.
8. Return puréed soup to the pot. Cook for 5 minutes.

Recipe Notes

Roasted Sweet Potato Soup is delightfully flavored with onion, pear, cinnamon, and ginger. Top with croutons or serve with a grilled cheese sandwich.

Recipe inspired by one in the Northside Hospital Lifetime of Care Magazine.

It’s time to go underground for flavor. Take a look at these root vegetable recipes by Sunday Supper tastemakers:

Appetizers

• Chipotle Sweet Potato Chips from Momma’s Meals
• Golden Beet Chips with Sea Salt from Sunday Supper Movement
• Roasted Beet Hummus from And She Cooks
• Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
• Roasted Parsnip, Carrot and Garlic Soup from Rants From My Crazy Kitchen
• Roasted Sweet Potato Soup from Magnolia Days
• Root Vegetable Soup with Herb Croutons from An Appealing Plan
• Waffled Carrot Latkes from A Kitchen Hoor’s Adventures

Breakfast

• Carrot Cake Baked Oatmeal from Hezzi-D’s Books and Cooks
• Carrot Cake Smoothie from Brunch-n-Bites
• Carrot Cake Waffles from Alida’s Kitchen
• Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker
• Sweet Potato Biscuits with Beetroot Orange Marmalade from Dad Whats 4 Dinner

Main

• Bacon-Potato Torte from Tramplingrose
• Beef & Root Vegetable Hand Pastries from Gate to Plate
• Beet, Blue Cheese and Bacon Pizza from Caroline’s Cooking
• Beet Pesto from Sew You Think You Can Cook
• Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
• Hearty Stew Hand Pies from The TipToe Fairy
• Roasted Root Vegetable Panzanella Salad from The Chef Next Door
• Root Vegetable and Beef Flatbread from Family Foodie
• Roasted Vegetable Borscht from The Crumby Cupcake
• Shepherd’s Pie Loaded Baked Potatoes from Cupcakes & Kale Chips
• Skillet Breakfast Potatoes from Life Tastes Good
• Sweet Potato Pancakes from Our Good Life
• Turnip Rutabaga and Root Veggie Beef Stew from Cindy’s Recipes and Writings
• Wild Rice Vegetable Bake from Wholistic Woman

Sides

• Baked Potato Wedges with Parmesan and Garlic from Bobbi’s Kozy Kitchen
• Beet, Greens and Goat Cheese Gratin from Monica’s Table
• Boxty (Irish Potato Pancakes) from Curious Cuisiniere
• Browned Butter Braised Baby Turnips from Food Lust People Love
• Caprese Twice Baked Potatoes from Seduction in the Kitchen
• Carrot Ribbon and Orange Salad from Pies and Plots
• Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
• Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
• Honey Dijon Roasted Carrots from Renee’s Kitchen Adventures
• Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
• Jicama Home Fries from Casa de Crews
• Lemon Thyme Au Gratin Potatoes from Vintage Kitty
• Moroccan Harissa Potatoes from Palatable Pastime
• Roasted Balsamic Carrots from Confessions of a Cooking Diva
• Roasted Root Vegetable Farro from Cooking Chat
• Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
• Root Vegetable Mash from Feeding Big and more
• Rooty Dauphinoise from Jane’s Adventures in Dinner
• Smashed Potatoes from Taste And See
• Smoked Sausage Potato Casserole from Kitchen Gidget
• Spicy Carrots & Potatoes from Sweet Mornings
• Sweet Potato Shoestring Fries from Grumpy’s Honeybunch
• Winter Salad with Fennel, Apples, Goat Cheese and Radishes from Delaware Girl Eats

Desserts

• Best Ever Carrot Cake from Fantastical Sharing of Recipes
• Carrot Cake Cheesecake from Angels Home Sweet Homestead
• Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
• Carrot Cookies from The Freshman Cook
• Chocolate Carrot & Squash Muffins from What Smells So Good?
• Homemade Carrot Cake from Cosmopolitan Cornbread
• Iced Beet Cake from Beauty and the Beets
• Gluten Free Carrot Cake from Real Food Real Deals

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