This roasted sweet potato soup must be the nicest l’ve had in a while, and the garlic and thyme just added more flavour to an already tasty soup. If the Christmas shopping and the cold weather have worn you out, one bowl of soup can have the power to give you the comfort you are looking for. I love how the kitchen is filled with the earthy sweet smell of the potatoes roasting in the oven. And once the sweet potatoes are done, the soup is ready in two shakes of a lamb’s tail.
Roasted sweet potato soup with garlic and thyme
- 5 medium-sized sweet potatoes
- 1 large onion
- 1 garlic clove
- 0,5 l chicken stock
- 1/2 tbsp sunflower oil
- 1/2 tsp thyme
- 1/4 tsp salt
- Rinse the sweet potatoes under cold water and cut them into big chunks.
- Preheat the oven to 220 degrees C.
- Line a baking tray with non-stick parchment and place the sweet potatoes, making sure they are spread out.
- Roast for 50 minutes or until the sweet potatoes are tender.
- Allow to cool, then peel off the skin.
- Peel and chop the onion and garlic clove.
- Add half a tablespoon of sunflower oil to a pan and fry the onion and garlic clove until soft.
- Add the sweet potatoes and mix well.
- Pour in the chicken stock and bring to the boil.
- Season with salt and dried thyme and either use a hand blender or an electric one to blend until smooth.
- More chicken stock can be added, depending how you like the soup. I prefer it not too thick.
- You can add cream at this stage if you’d like, l didn’t, because l consider the soup already has a lovely rich flavour.
- Return the soup to the pan and cook for a further 5 minutes on a medium heat.
- Do cover the pan with a lid, because the hot soup will bubble at this stage.
- Remove from the heat and transfer to a bowl.
- Serve immediately.