Roasted sweet potato & nutmeg soup
Warm up with our Roasted Sweet Potato & Nutmeg Soup! Made with hearty sweet potatoes, aromatic nutmeg, and wholesome vegetables, this comforting soup is perfect for chilly days. Easy to prepare and rich in flavor, it's a go-to recipe for a nourishing meal. Enjoy the smooth, velvety texture and a hint of spice in every spoonful!
- 06 Apr 2025
- Cook time 60 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 150kcal | 8% |
| Protein | |
| Protein 2.78g | 2% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 4.53g | 12% |
| Sugar 8g | 8% |
| Fat | |
| Fat 3.82g | 4% |
| Saturated 2.15g | 7% |
| Cholesterol 9mg | - |
| Vitamins | |
| Vitamin A 770ug | 86% |
| Choline 18mg | 3% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 0.98mg | 6% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 8mg | 8% |
| Vitamin E 0.35mg | 2% |
| Vitamin K 13ug | 11% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.21mg | 23% |
| Iron, Fe 0.96mg | 9% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 540mg | 16% |
| Selenium, Se 0.75ug | 1% |
| Sodium, Na 760mg | 51% |
| Zinc, Zn 0.52mg | 5% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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