Soups
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Soups
Creamy Roasted Sweet Potato Soup
EL MEJOR NIDO
Creamy Roasted Sweet Potato Soup
Level
Easy
Prep
22 min
Cook
30 min
Servings
Makes 4 servings, about 1 cup per serving
Key Ingredients
Ingredients
- ●
1 pound sweet potatoes, peeled and cut into 1 ½-inch cubes
- ●
2 shallots, peeled and cut in half lengthwise
- ●
2 large cloves garlic, peeled
- ●
3 sprigs fresh thyme
- ●
2 tablespoons extra virgin olive oil
- ●1/2 teaspoon Maggi® Granulated Chicken Flavor Bouillon
- ●
¼ teaspoon ground cumin
- ●
Ground black pepper
- ●
3 cups water, divided
- ●2/3 cup (5 fluid-ounce can) Nestlé® Carnation® Evaporated Fat Free Milk
- ●
Chopped fresh cilantro (optional)
Make It
Step 1
Place sweet potatoes, shallots, garlic and thyme in foil-lined shallow roasting pan; drizzle with oil. Sprinkle with bouillon and cumin. Season with ground black pepper and toss to coat.
Step 2
Bake at 425° F for 15 minutes; stir. Bake for an additional 10 to 15 minutes or until tender.
Step 3
Transfer vegetables to food processor or blender along with 2 cups water; cover. Process until smooth or until desired consistency. Pour into medium saucepan; stir in evaporated milk and remaining 1 cup water.
Step 4
Heat over medium-high heat until heated through.
Step 5
Season with salt and pepper. Sprinkle with cilantro.
