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To make Maple Roasted Sweet Potato Soup, you need a few key ingredients. Each one adds to the rich flavor and cozy vibe of the soup. - 3 medium sweet potatoes, peeled and cubed - 2 tablespoons olive oil - 1 teaspoon ground cinnamon - ½ teaspoon nutmeg - Salt and pepper to taste - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup coconut milk - 2 tablespoons pure maple syrup - Fresh thyme leaves for garnish Sweet potatoes are the star of this dish. They provide that creamy texture and natural sweetness. Olive oil helps to roast them to perfection, while spices like cinnamon and nutmeg bring warmth to the soup. Onion and garlic work as great aromatics. They add a savory depth that balances the sweet. The vegetable broth serves as the base for the soup, making it rich and hearty. Coconut milk gives a creamy finish, and maple syrup adds a lovely touch of sweetness. Don’t forget fresh thyme leaves! They make a great garnish and add a pop of color. Each ingredient plays a role in creating a warm, comforting bowl of soup that you’ll love to share. 1. Start by preheating your oven to 400°F (200°C). This gets it ready for roasting. 2. Next, peel and cube three medium sweet potatoes. Place them in a large bowl. 3. Drizzle in two tablespoons of olive oil. Add one teaspoon of ground cinnamon, half a teaspoon of nutmeg, and salt and pepper to taste. 4. Toss everything until the sweet potatoes are well coated in the oil and spices. 1. Spread the sweet potatoes on a baking sheet in a single layer. 2. Roast them for 25-30 minutes. Flip them halfway through. You want them tender and caramelized. 3. While the potatoes roast, heat a splash of olive oil in a large pot over medium heat. 4. Add one chopped onion and sauté it for about five minutes. The onion should become translucent. 5. Then, add two minced garlic cloves to the pot. Cook for one to two minutes until the garlic smells nice. 6. Once the sweet potatoes are done, add them to the pot with the onions and garlic. 7. Pour in four cups of vegetable broth and bring everything to a simmer. Let it cook for about ten minutes. This helps all the flavors mix well. 1. After simmering, take the pot off the heat. Stir in one cup of coconut milk and two tablespoons of pure maple syrup. 2. Use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have one, carefully transfer it to a regular blender. 3. Taste the soup. Adjust seasoning if needed. Add more salt, pepper, or maple syrup if you want. 4. Serve the soup hot. Garnish each bowl with fresh thyme leaves for a nice touch. - Dairy-free options: Use almond milk or oat milk instead of coconut milk. They add creaminess and flavor without dairy. - Alternative sweeteners or spices: Try honey or agave syrup instead of maple syrup. You can also use ginger or allspice for a different flavor twist. - Best practices for roasting sweet potatoes: Cut sweet potatoes into even cubes. This helps them cook evenly. Toss them in oil and spices before roasting. Spread them out on the baking sheet. This allows them to get nice and caramelized. - How to achieve a creamy texture: Blend the soup until it's smooth. An immersion blender works best. If you use a regular blender, do it in batches. Adding coconut milk helps make the soup rich and creamy. - Pairing with bread or toppings: Serve with crusty bread or crackers. You can also top the soup with crispy bacon or roasted seeds. Fresh herbs like thyme add color and flavor. - Presentation ideas for a beautiful bowl: Use a shallow bowl for serving. Drizzle a bit of coconut milk on top for a beautiful swirl. Add a few thyme leaves for garnish. This makes the dish look as good as it tastes. {{image_2}} You can make this soup even better with extra spices. Ginger adds warmth and a nice zing. Just a teaspoon can brighten each bite. Curry powder can also give it a unique twist. It adds depth and a hint of spice. You can also try adding fresh herbs. Basil or cilantro can give it a fresh taste. Just chop them fine and stir them in right before serving. You can mix in other veggies too. Carrots or butternut squash can add sweetness. Just roast them the same way as the sweet potatoes. This will create a rich flavor blend. Consider adding a bit of chili for heat if you enjoy spice. Just a pinch can change the whole soup. This soup is great hot, but you can serve it chilled too. It makes a refreshing summer dish. Just let it cool and blend well. You can then add a touch of lemon juice for brightness. This will make it light and tasty. If you want a heartier meal, add proteins. Cooked chicken or beans can make it filling. You can stir them in just before serving. This way, you get a full meal in a bowl. Adding a dollop of yogurt or sour cream also makes it rich and creamy. To store leftovers, let the soup cool to room temperature. Then, pour it into an airtight container. This keeps it fresh. You can store the soup in the fridge for up to four days. For best taste, eat it within two days. The best containers for soup storage are glass jars or plastic containers with tight lids. They help avoid spills and keep the soup's flavor strong. Label your containers with the date. This helps you track how long they've been stored. To freeze the soup, first let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top. This allows for expansion as it freezes. You can freeze the soup for up to three months. For reheating, take the soup out of the freezer and thaw it overnight in the fridge. You can also use the microwave on low setting. Once thawed, heat it on the stove over medium heat. Stir it often to keep it smooth and creamy. If it’s too thick, add a splash of vegetable broth or coconut milk. To make this soup vegan, you can swap coconut milk for a plant-based milk. Use almond, soy, or oat milk as good choices. Ensure your vegetable broth is vegan too. The maple syrup is already vegan, so you’re all set there! Yes, you can use other potatoes. While sweet potatoes give a rich taste, regular potatoes work too. They may change the flavor a bit. Yukon gold or red potatoes add creaminess. Just remember to adjust cooking times if needed! Leftover soup keeps well in the fridge for about 3 to 5 days. Store it in an airtight container for the best freshness. If you want to keep it longer, freezing is a great option! This post covered how to make a tasty Maple Roasted Sweet Potato Soup. We looked at key ingredients, preparation steps, and tips for cooking. I shared serving ideas and ways to store your soup. You can also customize this recipe with different spices or veggies. In the end, this soup stands out, whether warm or cold. Enjoy making it, and share it with friends!

Maple Roasted Sweet Potato Soup

Savor the fall with this delicious Maple Roasted Sweet Potato Soup! This creamy soup combines roasted sweet potatoes, aromatic spices, and a hint of pure maple syrup for a comforting dish perfect for chilly days. Discover how easy it is to make this nourishing recipe that will warm your soul. Click through to explore the full recipe and impress your family and friends with this delightful seasonal treat!
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Ingredients
  

3 medium sweet potatoes, peeled and cubed

2 tablespoons olive oil

1 teaspoon ground cinnamon

½ teaspoon nutmeg

Salt and pepper to taste

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk

2 tablespoons pure maple syrup

Fresh thyme leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, toss the cubed sweet potatoes with olive oil, cinnamon, nutmeg, salt, and pepper until evenly coated.

      Spread the sweet potatoes out on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until they are tender and caramelized, flipping halfway through.

        In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

          Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.

            Once the sweet potatoes are roasted, add them to the pot with the onions and garlic.

              Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes to allow the flavors to meld.

                Remove the pot from heat and stir in the coconut milk and maple syrup.

                  Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches, then return it to the pot.

                    Taste and adjust seasoning if necessary, adding more salt, pepper, or maple syrup according to your preference.

                      Serve hot, garnished with fresh thyme leaves.

                        Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4