Sweet Potato Soup
Prep Time:
Cook Time:
Serves:
Our Product:
HONEY
Type:
SOUP
Warm up with a bowl of this velvety Roasted Sweet Potato Soup, where the earthy richness of roasted sweet potatoes meets the golden sweetness of Fingerlakes Honey Company’s honey. Perfectly balanced with subtle spices, this soup is a hug in a bowl and an ideal addition to your fall and winter table. Whether served as a starter or a main dish, it’s sure to have everyone buzzing for seconds!
Ingredients
4 pounds Sweet Potatoes – peeled & cut into 1’’ dice (about 6 medium potatoes)
¼ Cup + 2 TBS Olive Oil - divided
1 small Red Onion – diced (about 1 ½ -2 cups)
5 cloves Garlic – crushed & peeled
2 tsp Fresh Ginger – grated
1 TBS Fresh Thyme
2 Quarts Low Sodium Chicken Stock (or vegetable stock)
¼ Cup Orange Juice
1/3 Cup Crème fraiche - plus more for serving (optional)
Optional Toppings:
Toasted Walnuts + Crumbled Gorgonzola (3/4 Cup Each)
DIRECTIONS
Preheat oven to 375 degrees F. Line 2 large rimmed baking sheets with non-stick aluminum foil for easy clean up.
Roast the potatoes: Spread the sweet potatoes evenly, in a single layer on baking sheets. Drizzle with 1/4 cup of the oil and honey. Season generously with salt and toss to coat. Roast, rotating pans from front to back and top to bottom half way through, for 25-35 minutes or until tender and lightly browned.
Saute Onions + Aromatics: In a large pot, heat the remaining 2 tablespoons of oil over medium-high heat until shimmering. Add in the onion, garlic and a generous pinch of salt and pepper. Cook until just tender, about 3-4 minutes. Add in the ginger and thyme, and cook until fragrant, about 30 seconds.
Add Potatoes + Stock: Add in the roasted sweet potatoes and stock. Increase the heat to high and bring to a boil. Immediately reduce to a simmer and cook for 10 minutes, or until the vegetables are cooked completely and very tender. Add in the orange juice and stir to combine.
Puree: Using an immersion blender, or standing blender, blend the soup until smooth. Stir in the crème fraîche Taste and adjust for seasoning with salt.
Serve: Ladle soup into serving bowls. Garnish with a dollop of crème fraiche and sprinkle with walnuts and gorgonzola. Enjoy!