roasted sweet potato soup

or I’m going to call this ‘soup your little ones will have for dinner’. Because my little ones are not really soup people but this one is a winner. My only bit of advice is go easy on the maple syrup. Roasting the sweet potatoes makes them sweet enough and you don’t want it too sweet.


oh look, she’s doing that mustard and orange retro combo again!

1-2 sweet potatoes (about 800g)
1 brown onion
2 cloves garlic
good splosh of olive/vegetable oil
1Tbsp maple syrup
salt and pepper
1L vegetable stock
2/3 cup light cream (optional)


Peel and chop your sweet potato into large cubes. Slice onion into wedges and peel the garlic cloves and trim ends off. Place your vegetables in a roasting dish, coat well in oil and maple syrup, season with salt and pepper and bake in a 180 degrees oven for about 30 minutes until soft and starting to look golden.


Now my oven is oh so slow so I needed more than 30 minutes but you want to make sure each piece is soft as you won’t be cooking it for long on the stove. Transfer the vegetables to a saucepan. Add the stock and bring to the boil and simmer for 5 minutes. Puree your soup (of course I did this in my Thermomix in 2 batches, remember to go slowly up to speed 8).  Now here is the optional bit. You can leave the cream out to be super healthy or add in the cream. It’s up to you. We liked the cream but it also tasted really great without it. Serve with some crusty bread and enjoy.


I’m definitely making this again because it was easy, inexpensive and best of all everyone ate it!


  1. I would LOVE that. Some of my boys might eat it, but I know for a fact the one with the aversion to all things orange won’t touch it with a barge pole! heheh

  2. Ooh that sounds delicious! I have been on a bit of a soup kick lately. I have tried out 3 new recipes and I will definitely be adding this one to my list to try. Thanks for sharing!

  3. its funny that you said your oven was slow… I’ve been making the oat and rice bubble muslie bar slice your blogged and I think yours said 30-40 mins cooking? well my oven is super fast (and I know this) so mine were cooked in easily 20 mins or less. I’ve learnt to halve many recipes esp cookie recipes lol… ovens are such funny things.

    and that soup looks delish!

  4. Definitely making this! Instead of cream in my soups, I use silken tofu. Dairy free and you get the same creamy effect.

  5. Oh yum think this is on the dinner for tonight!!!

  6. Just a tip, if you want a creamy soup without the cream, grind some brown rice in your thermomix beforehand and add it later. It does need to cook a little but this is the method I use to make a delicious creamy chicken soup.

  7. Yes me too. I am going to try this one tonight as well.


  8. Looks great, Corrie. I’ve been making a Sweet Potato soup this winter, but with pears instead of the maple syrup. Gives the sweetness but probably healthier. You ought to try it – just google Sweet potato and pear soup and quite a few versions will pop up. Mine is taken from an ABC Radio website. We love it here. x

  9. I do one that you roast butternut pumpkin, sweet potato and onion and add honey not maple syrup.
    Everyone enjoys it with crusty bread

Leave a Comment


Optionally add an image (JPEG only)