Roasted Garlic and Sweet Potato Soup
Cozy Up with Roasted Garlic and Sweet Potato Soup: A Flavorful Fall Delight
As the leaves begin to change and the air turns crisp, there’s nothing quite like a warm, comforting bowl of soup. This Roasted Garlic and Sweet Potato Soup is the perfect embodiment of fall flavors – sweet, savory, and subtly spiced. Roasting the garlic and sweet potatoes brings out their natural sweetness and creates a depth of flavor that’s simply irresistible. It’s a vibrant, healthy, and surprisingly easy recipe that’s sure to become a staple in your kitchen.
Why You’ll Love This Soup:
- Flavor Explosion: The combination of roasted garlic, sweet potatoes, and warming spices creates a truly unforgettable taste.
- Healthy & Nutritious: Packed with vitamins, fiber, and antioxidants, this soup is good for your body and soul.
- Easy to Make: Minimal prep time and straightforward instructions make this recipe accessible to cooks of all levels.
- Versatile: Enjoy it as a starter, a light lunch, or a satisfying dinner.
What Makes This Recipe Special?
We’re not just boiling sweet potatoes! Roasting the vegetables is key. It caramelizes the natural sugars, intensifying their flavor and creating a beautiful, slightly charred texture. The addition of cumin and turmeric adds a lovely warmth and complexity, while the roasted garlic provides a mellow, savory base. Don’t skip the infused oil – it adds a final touch of aromatic richness that elevates the entire dish.
Tips for Success:
- Garlic Perfection: Don’t be afraid of using a whole bulb of garlic! Roasting mellows its flavor, making it sweet and fragrant.
- Sweet Potato Selection: Choose sweet potatoes that are firm and free of blemishes. Different varieties will have slightly different sweetness levels, so feel free to experiment.
- Spice It Up: Adjust the amount of cumin and turmeric to your liking. A pinch of cayenne pepper can also add a nice kick.
- Creamy Texture: For an even creamier soup, you can add a splash of coconut milk or a dollop of Greek yogurt before serving.
Frequently Asked Questions:
- Can I make this soup ahead of time? Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this soup? Absolutely! Let the soup cool completely before transferring it to freezer-safe containers. It will keep for up to 2 months.
- Is this soup vegan/vegetarian? Yes, this recipe is naturally vegan and vegetarian.
- What can I serve with this soup? A crusty bread for dipping, a side salad, or a grilled cheese sandwich are all great options.
- Can I use a different kind of oil for the infused oil? While a neutral oil is recommended for the infused oil to let the flavors of the red pepper flakes, garlic and Sichuan peppercorns shine, you can experiment with other oils like avocado oil.
Get ready to savor the warmth and comfort of this delicious Roasted Garlic and Sweet Potato Soup! It’s a perfect way to celebrate the flavors of fall and nourish your body and soul.
Roasted Garlic and Sweet Potato Soup
Ingredients
- 1 bulb garlic
- 2 teaspoons extra-virgin olive oil plus 2 tablespoons
- 1 ½ pounds sweet potatoes about 3 medium, peeled and cut into 1/2-inch cubes
- 1 medium yellow onion peeled and diced
- 1 teaspoon cumin seeds
- 3 cups low-sodium vegetable stock
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon ground turmeric
- to taste fine sea salt
Instructions
- Heat oven to 400 degrees. Remove some of the excess paper from the garlic bulb, leaving the bulb intact. Rub the bulb with 2 teaspoons oil and place it in the center of a rimmed baking sheet.
- In a large bowl, toss the sweet potatoes, onion and cumin seeds with the remaining 2 tablespoons olive oil. Spread them in a single layer on the baking sheet and roast until the sweet potatoes are slightly caramelized and tender and the garlic has softened, about 25 minutes. Remove from the oven and let rest until the vegetables are cool enough to handle, about 8 minutes.
- While the vegetables roast, prepare the infused oil: In a small saucepan over medium, heat the neutral oil, taking care not to burn it. (Measure the oil’s temperature with a thermometer; it should read about 325 degrees. You could also test the temperature with a Sichuan peppercorn: It should sizzle when tossed in.)
- Once the oil is hot, remove it from the heat, add the red-pepper flakes, garlic and Sichuan peppercorns. Cover with a lid and let steep for at least 20 minutes. (The oil can be prepared a day ahead of time and stored in an airtight container in the refrigerator for up to 1 week.)
- Transfer the cooked sweet potato mixture to a blender. Squeeze the softened garlic pulp out of the pods and add the pulp to the blender. Add 1/4 cup stock to the baking sheet to help wash off any stuck bits and transfer the liquid and bits to the blender. Add the remaining stock, the black pepper and turmeric to the blender and purée on high speed until smooth and creamy. Taste and add salt as needed. Transfer the soup to a pot and heat through.
- Serve hot, drizzled with the infused oil.
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