Spring-ish weather is upon us and I’ve been dreaming up asparagus, egg, and lemon dreams. I may have had a few coconut ones too, somehow a fresh coconut just magically followed me home from the grocery store. Stay-tuned for more Springy recipes, I promise they are coming, however being the Nova Scotian I am, I’m preparing for rain. Maybe not this week, but soon there will be rain, and ya’ll that get Spring rain are going to want this soup. It has a tiny bit of spice from the ginger, a sweetness from the apples and warmth and creaminess from the roasted sweet potatoes. It’s also vegan.
Roasted Sweet Potato Soup
roasted sweet potatoes
- 2 large sweet potatoes, peeled and cubed
- 2 tbs olive oil
- 2 tsp dried thyme
- salt and pepper
- 1 large white potato, washed well and cubed
- 1 medium white onion, peeled and quartered
- 5 large garlic cloves, peeled and stemmed
- 2 stalks of celery, washed and cut into 2 inch pieces
- 4 small or 2 large apples peeled, cored and quartered
- 3 inch piece of ginger, peeled and cut in thirds
- 1 container (900ml) of vegetable stock
- 2-3 cup of water
- 1 tbs dried thyme
- 1 tsp garlic salt
- salt and pepper to taste
You can roast the sweet potatoes the day before day of and they will be pureed. Wash, peel and cube into 1-2 inch pieces. Coat with a few tablespoons of olive oil, thyme, salt and pepper. Roast the sweet potatoes in a 350 degree oven for about 20-30 minutes turning 1-2 times.Set Aside.
To make the soup prepare the white potato, onion, garlic, celery, apples and ginger. In a large stock pot, add all the vegetables and cover with stock first then enough water to just cover the vegetables. Add garlic salt and thyme, and bring to a boil.
Once the white potatoes and celery are soft, add the roasted sweet potatoes and puree the whole thing. Season with additional salt and pepper. If the soup is too thick for your liking, thin with a small amount of water at a time.
This soup improves with flavour the next day, so it’s a good make ahead food to serve at a dinner party or potluck.