Roasted Sweet Potato Soup

There's something truly magical about a cozy soup bowl this time of year, especially when it's paired with aromatic spices! Our Sunshine Blend, highlighting turmeric, a tangy kick of apple cider vinegar powder, the zing of ginger, and the smoky richness of ancho, is the secret behind our latest soup craze. This blend adds depth, complexity, and a vibrant burst of flavour that will have you craving another spoonful.

We combine the power of Sunshine Blend with the natural sweetness of sweet potatoes, onions, garlic, and carrots. Roasted; these veggies become a rich, caramelized beauty. The addition of creamy coconut milk creates a velvety base, while a pinch of salt brings everything together. The perfect balance of warmth and comfort that will make this soup a staple in your kitchen. 

Roasted Sweet Potato Soup

Roasted Sweet Potato Soup

Ingredients

  • 2 tbsp Sunshine Blend
  • 2 medium sweet potatoes, peeled and cubed

  • 2 small onions, chopped

  • 1 whole head garlic, peeled and roughly chopped

  • 2 carrots, peeled and chopped

  • 1 can coconut milk
  • 2 cups stock
  • Salt to taste

Directions

  1. Preheat the oven to 425 F.

  2. On a baking sheet, add the sweet potatoes, carrots, onions, garlic, Sunshine Blend and top with olive oil. Roast for 30 minutes, or until starting to colour.

  3. In a medium soup pot, add roasted vegetables. Pour in coconut milk and stock. Bring to a simmer and cook another 10 minutes.

  4. Puree with an immersion blender or regular blend until silky smooth. Salt to Taste.

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