Roasted sweet potato & nutmeg soup
This Roasted Sweet Potato & Nutmeg Soup combines the natural sweetness of roasted sweet potatoes with aromatic nutmeg for a comforting dish. It’s easy to make, using simple ingredients for a nourishing meal.
Cook time 60 min
Prep time 15 min
Ingredients:
4 cups vegetable broth2 sweet potatos
1 tbsp butter
1 onion
1 stalk celery
1 tsp ground nutmeg
salt & pepper to taste
This Roasted Sweet Potato & Nutmeg Soup is a comforting dish perfect for any season. Combining the natural sweetness of roasted sweet potatoes with the warm and aromatic flavors of nutmeg, this soup is both nourishing and delicious. It's easy to prepare and made with wholesome, simple ingredients that come together beautifully. Whether you're a soup lover or just looking for something new to try, this recipe is sure to become a favorite.
Instructions:
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potatoes into roughly 1-inch cubes. Place the diced sweet potatoes on a baking tray lined with parchment paper, and drizzle with olive oil, salt, and pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are tender and lightly browned. Shake the tray halfway through to ensure even roasting.
While the sweet potatoes are roasting, melt the butter in a large pot over medium heat. Add the chopped onion and celery, sautéing until they are soft and translucent, about 5-7 minutes.
Add the roasted sweet potatoes to the pot with the sautéed onions and celery. Pour in the vegetable broth and add the ground nutmeg. Stir to combine.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld together.
Remove the pot from the heat. Using an immersion blender, blend the soup until it is smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches and blend until smooth. Return the blended soup to the pot.
Taste the soup and adjust the seasoning with salt and pepper to your preference.
Ladle the hot soup into bowls and garnish with a sprinkle of extra nutmeg or a swirl of cream if desired. Serve with crusty bread or your favorite side.
Enjoy your Roasted Sweet Potato & Nutmeg Soup as a delightful starter or a satisfying main course. The blend of sweet and savory flavors, along with the creamy texture, makes it a comforting and nutritious choice. Serve it with a slice of crusty bread or a light salad for a complete meal. This soup is not only tasty but also packed with vitamins and minerals, making it a healthy addition to your culinary repertoire.
Roasted sweet potato & nutmeg soup FAQ:
Roast the diced sweet potatoes in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until they are tender and lightly browned. Shake the tray halfway through to ensure even cooking.
If your soup is too thick, you can add additional vegetable broth or water a little at a time, stirring until you reach your desired consistency. Heat the soup again if necessary after adding liquid.
Yes, you can substitute the vegetable broth with chicken broth for a non-vegetarian option. Additionally, other spices like cinnamon or ginger can be used instead of nutmeg if you prefer a different flavor profile.
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat gently on the stove or in the microwave before serving.
For sautéing the vegetables and combining the soup, a large pot (at least 4-quart capacity) is recommended to ensure there is enough space for all ingredients and for blending.
Tips:
- Roast the sweet potatoes beforehand to enhance their natural sweetness and add a depth of flavor to the soup.
- Use an immersion blender to easily achieve a smooth consistency, or blend in batches using a countertop blender.
- Adjust the thickness of the soup by adding more or less vegetable broth according to your preference.
- Experiment with additional spices such as cinnamon, cumin, or a pinch of cayenne pepper for extra warmth and complexity.
- Garnish the soup with a swirl of cream, a sprinkle of fresh herbs like chives or parsley, or a handful of roasted nuts for added texture.
Nutrition per serving
4 ServingsCalories 150kcal
Protein 2.78g
Carbohydrates 27g
Fiber 4.53g
Sugar 8g
Fat 3.82g
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