Roasted Sweet Potato Soup

Kiki Cooks
by Kiki Cooks
20 Serves
3 hr

This roasted sweet potato soup is hard to beat. While the recipe has a few components and can get tricky at times, each element adds a unique flavour and texture that makes all the effort worthwhile. Another special quality of this dish is that the sweet potato is roasted before being blended which enhances the caramelized quality of the soup. Add your favorite herb for an additional touch of color and flavor. However, if you are looking for a simpler alternative, you can leave out the shredded chicken or fried onion. This soup should be stored for no longer than four days and all elements should be stored separately.

Roasted Sweet Potato Soup
Recipe details
  • 20  Serves
  • Prep time: 1 Hours Cook time: 2 Hours Total time: 3 hr
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Roast vegetables
  • 10 medium sweet potatoes
  • 1 large yellow onion
  • 1 clove garlic
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp pepper
Shredded chicken
  • 14 piece chicken breast
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp sweet paprika
  • 1 tsp salt
  • ½ tsp pepper
  • water
  • 1tsp celery salt
  • Salt to taste
  • Pepper to taste
  • 1 splash tabasco sauce
Fried onion
  • 1 tbsp olive oil
  • 2 yellow onions, diced
Roast vegetables
Preheat the oven to 200 degrees (390 F) and line two large baking trays with parchment paper. Peel and roughly chop the sweet potato and onion and transfer them to a large mixing bowl. Drizzle the oil, salt and pepper over the vegetables and use your hands to mix it all together. 
Peel the clove of garlic and cut it in half.
Transfer the vegetables to the two baking trays, spreading them out as evenly and as spread out as possible. Add half a clove of garlic to each tray.
Cook the vegetables in the preheated oven until they are beginning to brown. This should take around 30 minutes. Turn the oven off and leave the vegetables inside for an hour. This will allow the vegetables to caramelize nicely.
Shredded chicken part one
Turn the oven back on to 180 degrees (355 F).
In medium sized bowl, mix together dried oregano, dried thyme, paprika, salt and pepper.
Take each chicken breast and use your hands to rub the herb mix into the chicken. Place the chicken pieces in a large oven bag on an oven tray and place the tray in the oven. Leave it in the oven for around 20 minutes of until the chicken is fully cooked (chicken juices run clear – you can test this by cutting the chicken in the middle).
While the chicken is in the oven and once the roasted vegetables have cooled down, transfer the vegetables to a large pot. Add water to the pot until all the vegetables are just covered with water. Use a stick-blender to blend the soup, and add another 8 cups of water, celery salt, salt, pepper and tabasco sauce.
Place the soup on a medium heat and bring it to a simmer.
Fried onion
In a small saucepan, heat the oil until hot. Add in the onion and use a wooden spoon to mix it around until it begins to brown and caramelize. This should take around 7 minutes. Remove from heat and set aside.
Shredded chicken part two
Once the chicken is cooked, take it out of the oven and let it cool down. Shred the chicken by picking at it with your hands, in line with the grain of the chicken. You should look aim for thin, stringy pieces.
Once the soup is hot, dish it into bowls and top with a tablespoon of chicken and a teaspoon of the fried onions. Serve immediately.
  • Aimee Aimee on Jun 07, 2021

    I love the idea of adding shredded chicken to this! Yum!