Imagine a soup so velvety, so rich with caramelized sweetness, that it transforms ordinary vegetables into a culinary masterpiece. This Roasted Sweet Potato and Leek Soup is not just a recipe—it's a journey of flavors that will transport your taste buds from the first spoonful. Perfect for chilly evenings or when you need a nourishing meal that feels like a warm embrace, this soup promises to become your new favorite comfort food.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large sweet potatoes, peeled and diced
- 2 leeks, cleaned and sliced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon thyme
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your sweet potatoes roast evenly and develop a nice caramelized flavor.
- Peel the sweet potatoes and dice them into roughly 1-inch cubes. This size will help them cook evenly and blend smoothly in the soup.
- Clean the leeks by slicing them lengthwise and rinsing under cold water to remove any dirt or grit. After cleaning, slice the leeks into thin half-moons.
- On a baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, pepper, and thyme. Spread them out in a single layer to ensure even roasting.
- Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are tender and lightly browned. Stir halfway through to promote even cooking.
- While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the sliced leeks and sauté for about 5-7 minutes, or until they are soft and translucent.
- Once the sweet potatoes are done roasting, add them to the pot with the sautéed leeks. Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Allow the soup to simmer for about 10 minutes to let the flavors meld together. Stir occasionally to prevent sticking.
- After simmering, remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender, ensuring to vent the lid to avoid steam buildup.
- Once blended, return the soup to the pot. If the soup is too thick, you can add more vegetable broth to reach your desired consistency. Season with additional salt and pepper to taste.
- Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy your delicious Roasted Sweet Potato and Leek Soup!
Tips
- Choose firm, vibrant sweet potatoes with smooth skin for the best flavor and texture.
- When roasting sweet potatoes, use parchment paper for easier cleanup and more even caramelization.
- Clean leeks thoroughly by slicing them lengthwise and rinsing under cold water to remove all hidden dirt.
- For extra depth of flavor, consider adding a pinch of smoked paprika or a splash of cream when blending.
- If you prefer a thinner consistency, gradually add more vegetable broth until you reach your desired texture.
- For a gourmet touch, garnish with toasted pumpkin seeds, a swirl of crème fraîche, or fresh chives.
- This soup freezes beautifully for up to 3 months, making it perfect for meal prep and busy weeknights.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
