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This is very good. I made according to the recipes and all turned at well. This might not make it through the night. Thank you so much or a delicious recipe. I will be making this again.
This is SO good! I’m not a huge sweet potato fan, but I know how good they are for me, so I went in search of a recipe for sweet potato soup. I found this one and I’m so glad I did. I could eat it every single day.
I made this last night. Delicious!! I will be making it again. I made no changes. I don’t make changes when making a recipe for the first time. I need to see what the original flavoring is. I will not change a thing in this one!!
Absolutely delicious. At the end, I add a squeeze of lemon and it brings the flavors out even more.
This a really great soup and very easy and quick to make. The favours are rich and sweet. Excellent recipe. Thank you!
I’m so glad you like it Mike!
I just made this and it’s absolutely delicious! Instead of sour cream I drizzled honey on top. Sooo good! Thank you so much for this recipe.
I’ve just made this recipe and it’s so GOOD!!!! I totally will make it again. So creamy and tasty!!!
Vegetable Broth works great too!
Made this just now. Used red onion and only olive oil, salt, pepper. Snacked on some out of the oven. YUMMY!!! Made into soup and it lost flavor with with broth added. Doing a second batch now that I’ll roast and leave as is. Thanks for a great twist on sweet potatoes!
Do you think chicken stock can be replaced with vegetable stock to make a vegetarian version of this? Has anyone tried it and does it taste as good?
Hi Sarah, sure! Just make sure you are using a good tasting vegetable stock, or make your own from scratch (see http://revivefoods.co/recipes/how_to_make_vegetable_stock/). I find most boxed vegetable stocks aren’t very good.
I tried vegetable stock and it tastes great!
This was wonderful and easy! Thanks for sharing the recipe.
This soup was fantastic. I followed the directions exactly and was pleased with the results. Thanks!
I typically don’t cook a lot when I don’t have to, but a few days ago my awesome neighbor gave us a ton of sweet potatoes from her vegetable garden, meaning I HAD to do something with them. Well, I whipped up a sweet potato soup using your fabulous recipe, and also added some chopped up carrots. It came out really, really well ~ thank you so much!! (Also made dehydrated potato chips for my pups and mashed sweet potato puree – and I STILL have 5 sweet potatoes left over!!)
I didn’t have shallots so I replaced with garlic. OMG so good.
Going to try this now…how many potatoes do you recommend for a family of 4?
Hi Ruth, it depends if the soup is a main course or a side. If a side, use a pound of sweet potatoes (1 quite large sweet potato). If it’s a main, use 2.
I like the combination of spices with the roasted sweet potatoes but I wish I’d have used vegetable broth instead of chicken broth. The flavor of the broth (Swanson brand) overwhelmed the sweet potato flavor.
Loooove this sort of soup! I do a version that mixes roasted sweet potatoes and roast squash. Oh, and I add some coconut milk and curry and ginger. It vanishes with remarkable rapidity. It’s so comforting and filling.
This sounds great and I can’t wait to try it. I, like you, often let my produce go a little too long; I have a couple of sweet potatoes right now that aren’t brand new but are still firm. Are they still “safe” if the skins are a little dried out? Anyone? Thanks!
Hi Amy, if they are still firm and there is no mold, then you’re fine.
I just made this for lunch today since our produce is sparse towards the end of the work week. Used one large sweet potato, and 1/2 a med. red onion + 1 clove garlic (that I roasted along with everything else, still in its papery skin) in place of the shallot since we were out, and cottage cheese instead of sour cream (since we were out of that as well!). Used the immersion blender and it broke up the cottage cheese nicely for a smooth finished product. Thank you for the great and simple recipe! Easiest soup I’ve ever made.
I used to make a curried kumara (sweet potato) soup which was really tasty but my husband thinks it’s a dreadful waste of kumara which he loves roasted. I’ve made roasted pumpkin soup before but never thought of this. Maybe roast kumara soup would tick all the boxes!!
You had me at roasting the sweet potatoes and shallots! That is such a good idea to enhance the flavor of these simple ingredients. And since I like the flavor of cumin but might never have thought to use it with sweet potatoes, I am quite keen to try this recipe!
BTW – When a sweet potato has ‘gone round the bend’ and started to sprout, turn it into a quite pretty house/deck plant! They tend to have fast growing vines with pretty heart shaped leaves. Pick-up a small heart shaped trellis at a hobby shop and train the vine around it for a bit of green to add to your décor. Do this with a sweet potato left over from Thanksgiving preparations and you could have a living Valentine gift for your sweetie, for his/her office. There are several ‘how to’s’ online for growing sweet potato vines.
What a great idea to plant the sprouted sweet potato. Thanks Sandy!
You can eat the leaves too!