This creamy roasted sweet potato and herb soup is a comforting and flavorful dish, perfect for any season.
Preheat your oven to 200°C.
Ensure your oven is fully preheated to achieve even roasting.
Peel and chop the sweet potatoes and onion into chunks. Place them along with the garlic cloves on a baking tray.
Cut the vegetables into similar-sized pieces for even cooking.
Drizzle the vegetables with olive oil, season with salt and pepper, and toss to coat evenly.
Use your hands to ensure the vegetables are well coated.
Roast the vegetables in the oven for 25 minutes, or until they are tender and slightly caramelized.
Check halfway through and turn the vegetables for even roasting.
Transfer the roasted vegetables to a large saucepan and add enough water or stock to cover them. Bring to a boil, then reduce the heat and simmer for 5 minutes.
Use vegetable stock for added flavor.
Blend the soup until smooth using a stick blender or in batches with a countertop blender.
Blend in small batches if using a countertop blender to avoid spills.
Stir in the cream and heat gently for another 5 minutes. Adjust the seasoning with more salt and pepper if needed.
Do not let the soup boil after adding the cream to prevent curdling.
Serve the soup in bowls, garnished with fresh parsley. Enjoy with a side of crusty bread.
Warm the bread slightly for a comforting side.
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