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Roasted Sweet Potato and Leek Soup

A comforting and heartwarming soup made with roasted sweet potatoes and leeks, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main, Soup
Cuisine: American, Comfort Food
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large Sweet Potatoes The star ingredient, providing natural sweetness and creamy texture.
  • 2 medium Leeks Offers a mild onion flavor that complements the sweetness of the potatoes beautifully.
  • 3 cloves Garlic For a fragrant kick.
  • 4 cups Vegetable Broth The base that ties all the flavors together.
  • 2 tablespoons Olive Oil For roasting and adding richness.
  • to taste Salt Enhancing the overall flavors.
  • to taste Pepper Enhancing the overall flavors.
Optional Toppings
  • to taste Crème fraîche For a luxurious finish.
  • to taste Coconut cream For a luxurious finish.

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 400°F (200°C).
  2. Prep the Vegetables: Peel and chop the sweet potatoes into cubes. Slice the leeks thinly and wash them thoroughly to remove any grit.
Roasting
  1. Arrange the sweet potatoes and leeks on a baking sheet. Drizzle olive oil over them, sprinkle with salt and pepper, and toss to coat.
  2. Roast in the preheated oven for about 25 minutes or until tender and caramelized.
Soup Preparation
  1. In a large pot over medium heat, add a splash of olive oil and sauté the minced garlic for about 1 minute until fragrant.
  2. Once the veggies are done roasting, add them to the pot along with the vegetable broth. Bring the mixture to a simmer and allow the flavors to meld for about 10 minutes.
Final Steps
  1. Using an immersion blender (or a regular blender in batches), blend until smooth and creamy. Adjust the seasoning if needed.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.