Infused with roasted onion, fresh rosemary and thyme, Roasted Sweet Potato Soup is super flavourful and very creamy without adding any dairy. Freezes well too!
I have to admit something, Dear Reader. I hate sweet potato. I hate it so much. I can’t comprehend the attraction to a starchy, root vegetable and the taste of sweet. My taste buds hate it. It’s just gross. And, before you respond with, “Oh, but have you tried sweet potato fries?” I have. Hate them.
Until now. Why the change? Having a colleague drop about twenty pounds of sweet potatoes at my door might be the catalyst here. It would be a total waste to not try a recipe or two. And, besides, both John.e and McKenna love sweet potatoes, so at least I could prepare a meal or two for them.
- 8 large sweet potatoes, peeled and roughly chopped
- 2 large yellow onions, peeled and roughly chopped
- 1 clove garlic, minced
- 3 tablespoons vegetable oil
- 6 cups vegetable stock
- 1/2 tablespoon fresh thyme leaves
- 4 sprigs fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper