Roasted Sweet Potato Soup
Warm up with this exclusive Sweet Potato Soup recipe by James Brooks, a comforting and nutritious choice that’s easy to prepare using your Morphy Richards Soup Maker! This soup maker recipe uses the natural sweetness of sweet potatoes creating a velvety smooth, and hearty dish that’s perfect for any season. Whether you're looking for a simple weeknight dinner or a nutritious meal option, this sweet potato soup will delight your taste buds.
Prep time: 10 minutes
Cooking time: 1 hour Mins
Serves: 4 people
Ingredients
- 500g Sweet Potatoes, halved
- 300g Carrots, peeled
- 3 tbsp Olive Oil
- 2 Onions, halved
- 1 Full Head of Garlic
- 0.5 litre Vegetable Stock
- 100ml Full-Fat Coconut Milk
- 2 tbsp Apple Cider Vinegar
- Salt and Pepper to taste
Method
Step 1: Place the halved sweet potatoes, peeled carrots, and halved onions into a large roasting tin.
Step 2: Cut the top off the head of garlic to expose the cloves and add this to the tin.
Step 3: Drizzle the vegetables and garlic with 2 tablespoons of olive oil.
Step 4: Season generously with salt and pepper.
Step 5: Cover the roasting tin with foil.
Step 6: Roast the sweet potatoes, carrots, onions, and garlic in the preheated oven for 20-25 minutes or until they are caramelized and tender. Depending on their size and cut, they may need less time to fully cook.
Step 7: Once the vegetables are roasted, remove them from the oven and allow them to cool slightly.
Step 8: Scoop the sweet potato flesh out of the skins and add it to your Morphy Richards Classic Soup Maker along with the roasted carrots, onions, and squeezed garlic cloves.
Step 9: Add 0.5 litre (2.1 cups) of vegetable Stock and 2 tablespoons of apple cider vinegar to the soup maker.
Step 10: Stir in the coconut milk
Step 11: Set to ‘smooth’
Step 12: Serve the soup in bowls, topped with a swirl of coconut milk.
Enjoy!
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