Roasted Sweet Potato Soup

sweet potato soupI came down with a rather nasty case of the flu after Thanksgiving, and spent half of December sicker than the cliched dog. I did some research on immune boosting foods and found that sweet potatoes make the list because they contain beta carotene. I decided to find a recipe for sweet potato soup and stumbled upon this one while watching cooking videos on a Roku channel. It is not very filling so it is best served as an appetizer or pared with a salad.


  • 2 large sweet potatoes
  • 2 tbs. olive oil
  • pinch of salt
  • 1 small onion, chopped
  • 1 rib celery, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, chopped
  • about 1 tsp. chopped fresh rosemary
  • 1 to 2 tsp. black pepper
  • 4 cups vegetable stock
  • 2 cups water
  • 1 tsp. grated ginger


Roast sweet potatoes at 450 degrees for 20 minutes. Saute remaining ingredients, then add roasted sweet potatoes, stock and water. Bring to boil. Reduce heat, cover and simmer for 20 minutes. Puree with an immersion blender until smooth.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s