ROASTED SWEET POTATO SOUP

Roasted Sweet Potato Soup image

I like to serve this golden soup from my great-grandmother at holiday dinners. Not only is it a great first course, it's also a satisfying meal for my vegetarian friends.

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 12 servings (about 2 quarts).

Number Of Ingredients 8

Ingredients

3 pounds sweet potatoes, peeled and cut into 1-inch cubes
2 large sweet onions, coarsely chopped
1 can (49-1/2 ounces) chicken broth, divided
2 tablespoons reduced-sodium soy sauce
2 tablespoons maple syrup
1 garlic clove, minced
1/4 teaspoon pepper
Salted pumpkin seeds or pepitas, optional

Steps:

Place sweet potatoes and onions in separate greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 15 minutes, stirring once., Meanwhile, combine 1/2 cup broth, soy sauce, maple syrup and garlic; drizzle over onions and toss to coat. Bake potatoes and onions 15-20 minutes longer or until tender., In a blender, cover and process potatoes and remaining broth in batches until smooth. Transfer mixture to a Dutch oven; add onion mixture and pepper. Heat through. Garnish with pumpkin seeds if desired.

Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 618mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges