Sweet Potato Soup
a super easy Sweet Potato Soup with delicious garlic bread that will rock your weeknight meals!
Servings: 4 people
Ingredients
For the Soup:
- 4 large orange sweet potatoes peeled and cut into 1 inch dice
- 1 head garlic
- 1 shallot halved and skin removed
- 2 tablespoons olive oil
- ½ cup heavy cream
- 3-4 cups chicken or vegetable stock
- 1 teaspoon red pepper flakes
- lime juice to taste
- chives to garnish
- kosher salt and freshly cracked black pepper
For the Garlic Bread:
- 1-16 ounce loaf of Italian bread or French bread
- 1 stick unsalted butter softened
- 2 large cloves garlic smashed and chopped
- ¼ cup chopped basil
- ½ teaspoon red pepper flakes
- ¼ cup freshly grated Parmesan cheese
Instructions
For the Soup:
- Preheat oven to 425°F.
- Using a sharp knife, cut ¼ to a ½ inch from the top of cloves of garlic to expose the individual cloves of garlic, keeping the head of garlic whole.
- Place the sweet potatoes on a large baking sheet with garlic and shallot and drizzle with olive oil and season with salt and pepper, roast for for 25-30 minutes until the sweet potatoes are slightly caramelized and very fork tender.
- Once cooked, remove the baking sheet from the oven. Transfer the garlic, shallot and sweet potatoes to a high powered blender and add the liquids and red pepper flakes. Start with 3 cups of stock and puree for 2-3 minutes until completely smooth. If you want a thinner soup, add more stock until it reaches the desired consistency.
- Transfer the liquids back into a pot and bring to a simmer. Season with salt and pepper and lime juice and serve as needed with a side of garlic bread.
For the Garlic Bread:
- Preheat oven to 350°F.
- Cut the bread in half, horizontally. Mix the butter, garlic, and basil together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan and heat in the oven for 10 minutes. Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese bubbles. Watch very carefully while broiling.
- Remove from oven, let cool a minute, slice and serve.
Notes
Keep the blender lid vented and a towel handy - hot liquids let pressure build up inside and you don't want a mess on your hands (literally).
Nutrition
Calories: 984kcal | Carbohydrates: 128g | Protein: 20g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1629mg | Potassium: 1379mg | Fiber: 13g | Sugar: 22g | Vitamin A: 50032IU | Vitamin C: 11mg | Calcium: 256mg | Iron: 6mg