Ingredients
Scale
- 3 large sweet potatoes (peeled and cut into wedges)
- 2 tbsp olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried basil
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Arrange sweet potato wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté diced onion for about 5 minutes until softened. Add minced garlic and herbs; cook for another minute.
- Stir in roasted sweet potatoes and vegetable broth; bring to a boil then reduce heat and simmer for 10-15 minutes.
- Blend the soup until smooth using an immersion blender. Stir in coconut milk and heat through.
- Serve warm garnished with reserved roasted sweet potato wedges.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg