It’s winter in Sydney which makes it for the perfect soup season. This creamy sweet potato soup is comforting and nutritious, filled with hidden veggies such as capscium, onion, garlic and carrots, which also makes this recipe so perfect for kids that are picky-eaters. It’s creamy and slightly sweet. Whether it’s the weather turning cold or i’m feeling under the weather, this is my go-to soup that guarantees to make my day a bit better – and i’m so happy to share it with you guys. If you guys are looking for a nutrient-packed soup recipe that’s perfect for any season / occasion then look no further – Here’s the recipe!

Ingredients you’ll need for this recipe and some tips!

1. The roasted vegetables: I used sweet potatoes, red bell peppers (capscium), carrot, onions and garlic. This recipe is super forgiving with any veggie you might have sitting in your fridge. Kale or spinach would be a great addition, but if it’s a leafy green then don’t roast them, just add them to the soup near the end. So whatever veggie you might have lying in your fridge for a bit too long, this recipe is great to get rid of any leftover.
2. Stock: You can definitely make your own veggie stock for this but if you don’t have time or the energy for that like me then store-bought stock is definitely the way to go. Or for a cleaner taste, you can definitely use water instead of stock for this recipe, just make sure you season well.
3. Basil: to add freshness to the soup as well as flavour
4. Smoked Paprika: this spice will help to add more flavour and depth to the soup. Please don’t skip!
5. Cream: this to add creaminess to this soup. If you cannot eat dairy, you can substitute it out for coconut cream or leave it out completely. I do find that the starch from the sweet potato already makes the soup quite creamy on its own if cream is not an essential.
6. Bread: i used Turkish bread as it’s what i had on hand but any bread will do, just toast it well. Highly recommend any crusty white loaf for this.
7. Sesame seeds: optional ingredient for garnish but i do like the nuttiness it adds to the soup.
8. Parsley: optional ingredient for garnish but it does add flavour and freshness to the soup.
9. Storage: if you cannot consume all of it in 1 day, you can store in the fridge for up to 3-4 days and in a the freeze for 1 month.

Ingredients

3 medium sweet potatoes, peeled and diced
1 red bell pepper/capsicum, chopped
1 onion, chopped
1 carrot, peeled and chopped
1 garlic bulb, top chopped off
3-4 cups of veggie or chicken stock, adjust to desired thickness
4 basil leaves
1 tbsp smoked paprika
1/2 cup heavy cream or coconut cream, optional
Bread, sliced and toasted
Sesame seeds & parsley, for garnish

Method

1. Preheat oven to 180C/350F.
2. Into a baking tray, add in the sweet potatoes, red bell pepper/capsicum, onion, carrot and garlic and spread them into a single layer. Drizzle over generously with olive oil and season well with salt and pepper. Bake for 45min to 1 hour.
3. Once the veggies are slightly cooled, squeeze out the garlic and transfer the roasted vegetables into a blender with basil, stock and smoked paprika. Blend well until smooth. Add in the heavy cream/coconut cream if desired. Season, top with sesame seeds and parsley, and serve with toasted bread.