By Wendy
Oh, how I love soup this time of year. And even though I live in CA and the weather has been in the 70’s this week (don’t hate!), I still crave this velvety, rich, and creamy roasted sweet potato soup while I read all the news stories about everyone else surviving the blustery winter.
It’s hearty and incredibly filling, while still being low ing fat and calories, and full of fiber and vitamins.
The little touch of orange zest adds just the right kiss of flavor to the slight smokiness of the roasted sweet potatoes. I also like to add a sprinkle of ground chipotle powder on top of each serving to add a kick of heat too.
This is the perfect soup for when you don’t feel like chopping lots of vegetables or slaving over a simmering stew all day. It’s quick, easy, and absolutely divine. Enjoy!
ROASTED SWEET POTATO SOUP RECIPE
Sweet and creamy with a gentle touch of citrus and smokiness, this sweet potato soup is heavenly. Plus it’s loaded with vitamins and minerals and is incredibly filling.
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Servings 6 servings
Calories 139 kcal
Ingredients
- 5 medium sweet potatoes - (peeled and diced)
- 1 cup 2% milk
- 1 cup fat free chicken broth - (or more to reach desired consistency)
- 1 tsp orange zest
- Salt and pepper to taste
- Ground chipotle powder - (optional, but recommended)
Instructions
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper and most with cooking spray or an olive oil mister.
Spread out diced sweet potato evenly on baking sheet, mist lightly with an olive oil mister, and sprinkle with salt and pepper.
Roast in oven until potatoes are tender and begin to brown on the edges, about 30 minutes.
Place potatoes, milk, zest and broth in a blender or food processor and puree until smooth.
Pour into a small saucepan to re-heat if necessary, and season as desired with salt and pepper. Divide evenly into 6 serving bowls, and sprinkle with a dash of chipotle powder just before serving.
Notes
- The entire recipe makes 6 servings
- The serving size is about 1 1/2 cups
Nutrition
Calories: 139 kcal (7%)Carbohydrates: 28.4 g (9%)Protein: 4.2 g (8%)Fat: 1.1 g (2%)Saturated Fat: 0.6 g (4%)Cholesterol: 3 mg (1%)Sodium: 218 mg (9%)Potassium: 497 mg (14%)Fiber: 3.9 g (16%)Sugar: 7.4 g (8%)Calcium: 70 mg (7%)Iron: 0.9 mg (5%)
Course: Soup Recipes
Cuisine: American Recipes
Diet: Gluten Free Recipes, Kosher Recipes, Low Fat Recipes, Vegetarian Recipes
Main Ingredient: Sweet Potato Recipes
Seasonal Recipes: Fall Recipes, Winter Recipes
Tried this recipe?Let me know how it was!
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7 Comments
Anne10 years ago
Your recipes have always delivered! I love coming here and I don’t have to count calories or points – makes my life so much easier – thank you thank you thank you!
Can’t wait to try this soup – when you say diced do you mean like 1″ cubes or really small dice?LaaLooshPost Author10 years ago
Thanks so much for the kind words! To answer your question, 1″ cubes are fine. The potatoes will soften when they are roasted, so they don’t need top be super small in order to puree easily.
Madeline10 years ago
I just found your blog and I’ll have you know I just spent the past 30 minutes going back through your posts and pinning almost every recipe! Everything looks so good! I MUST try this soup; I love anything sweet potato!!
Thanks for making such great recipes!
Eleanor Lovett10 years ago
I love your recipes
Linda10 years ago
Just wondering if you think skim milk would work just as well in this recipe. I follow Simply Filling on WW and that would make it totally Power Foods with skim milk. Keep these delicious recipes coming — I LOVE THEM!
Denise10 years ago
I made this today with skim milk.. It was delicious!
M C10 years ago
The new format looks great, but it does not print properly. A simple recipe which should be one page ends up with three pages and lines that go through photos.
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