In 30 minutes, make the most delicious, vegetarian sweet potato soup recipe with rosemary roasted sweet potatoes, vegetable broth & a hint of cream!
Happy Monday, happy Halloween and happy Jamaica week on WhitneyBond.com!
All this week, I’ll be sharing recipes inspired by my recent trip to Couples Resort in Jamaica, starting with this Sweet Potato Soup, followed by Jamaican Jerk Beef Patties, Pumpkin Jalapeño Dip and Caramelized Plantain Pancakes!
Two weeks ago, my boyfriend and I ventured off to Couples Resort Tower Isle in Ocho Rios, Jamaica to celebrate our one year anniversary. The all-inclusive resort was the perfect place to relax, scuba dive, stand up paddle board, and hop from the swim up pool bar to dining at one of their many restaurants to laying on the beach sipping out of a fresh coconut!
Yes, I am totally missing this view right now!
On our last night at the resort, we visited The Verandah for an amazing 5 course dinner, which started with a Sweet Potato Soup. It was creamy, flavorful and something I knew I had to come home and recreate!
Roasting the sweet potatoes with rosemary, garlic and cinnamon, gives this soup an amazing flavor, and the best part is, it’s made in just 29 minutes!
Get step by step directions & photos for how to make this recipe below, or watch how to make it on my web series “29 Minute Meals”!
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- 2 lbs sweet potatoes (peeled & cubed)
- 1 cup onion (large dice)
- 4 cloves garlic
- ¼ cup olive oil
- 2 tsp fresh rosemary (chopped)
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- 1 tsp black pepper
- 4-6 cups vegetable broth
- ½ cup cream
Preheat the oven to 425°F.
Toss the sweet potatoes, onion and garlic with the olive oil, rosemary, cinnamon, salt and pepper.
Spread into an even layer on a baking sheet.
Roast for 20-25 minutes, or until sweet potatoes are fork tender.
Remove from the oven and transfer to a large blender or food processor. Add the vegetable broth and cream.
I did this in two batches, because my blender and food processor were both too small to hold all of the soup. I placed half of the sweet potatoes, half of the broth and half of the cream in the blender and pureed, I then transferred the soup to a large bowl, then pureed the remaining sweet potatoes, broth and cream.
Once all of the soup has been pureed, pour into bowls and serve topped with sour cream or crème fraîche, if you’d like!
This is the perfect soup to warm up to on chilly fall nights, and would even be a great start to Thanksgiving dinner (which is only 24 days away!)
Thank you to Couples Resorts for providing our stay in Jamaica and inspiring this delicious Sweet Potato Soup recipe!
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