Roasted Cinnamon Sweet Potato Soup
 
 
This recipe could be made richer and creamier by adding light coconut milk to the soup when it is added to the pot. I couldn't do this because I can't have the coconut milk with my meal plan, but I think it would taste divine!
Serves: 4
Ingredients
  • 2-3 medium sweet potatoes, peeled and diced
  • 2-3 cups vegetable broth (make sure it is GF if you need it to be!)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Optional Garnishes - Greek yogurt, goats cheese, green onions, sour cream, cinnamon (depending on if you want to keep the soup vegan or not!)
Instructions
  1. Preheat oven to 400 degrees. In a large casserole/baking dish, add diced sweet potatoes, onion, and garlic.
  2. Pour in one cup of vegetable broth so that there is a small layer on the bottom to steam the potatoes.
  3. Sprinkle the cinnamon over the potato mixture and season with salt and pepper.
  4. Roast for 25-30 minutes until potatoes are very tender.
  5. Remove from oven and let cool for 10 minutes.
  6. Place cooked potato mixture into a food processor and puree while adding the remaining vegetable broth. (add as much as you need to get the consistency you desire - I prefer my soup thick!)
  7. Once desired consistency is reached, pour the soup into a pot and heat through.
  8. Season with additional salt and pepper if preferred.
  9. Garnish with a sprinkle of cinnamon, and optional greek yogurt, goats cheese, green onion.
  10. Enjoy!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/roasted-cinnamo-sweet-potato-soup-and-challenge-update-2/