Roasted Sweet Potato Soup is a Whole30 Friendsgiving recipe from The Whole30 Friends & Family. It’s a fantastic first course to kick off your Friendsgiving (or Thanksgiving) meal. And, it’s just one of the 150 recipes and 22 menus for everyday social occasions included in The Whole30 Friends & Family. Each menu was carefully created to help you confidently host your friends & family—for BBQs, holidays, and even Oscar night—while sticking to your Whole30 commitment.
Looking for a Whole30 Thanksgiving resource? Click here.
Ingredients
- 1.5 lbs sweet potatoes peeled and cut into 1/2-in pieces
- 1 medium yellow onion coarsely chopped
- 2 medium carrots peeled and cut into 1-in pieces
- 4 tbsp extra-virgin olive oil
- 1 tsp coarse salt
- 1/2 tsp black pepper
- 2 tsp cumin seeds crushed
- 3 cloves garlic minced
- 1 2-in piece of fresh ginger peeled and chopped
- 1 jalapeño seeded and chopped
- 4 cups Whole30-compatible chicken broth
- 1 14-oz can Whole30-compatible coconut milk
- 2 tbsp fresh lemon juice
- 1 tsp ground coriander
- 1/4 cup toasted pepitas
Instructions
- PREHEAT the oven to 450°F.
- LINE a large rimmed baking pan with parchment paper. Combine the sweet potatoes, onion, and carrots in a large bowl. Drizzle with 3 tablespoons of the olive oil; toss to coat. Sprinkle with the salt, pepper, and cumin seeds; toss to combine.
- TRANSFER to the baking pan. Bake for 20 to 25 minutes, until tender and beginning to brown.
- HEAT the remaining olive oil in a large pot over medium heat. Add the garlic, ginger, and jalapeño; cook for 1 minute. Stir in the broth, coconut milk, lemon juice, and coriander; bring to a boil. Carefully add the roasted vegetables. Remove from the heat.
- USE an immersion blender to blend the soup in the pot. (Or let the soup cool briefly, then carefully transfer to a blender in batches. Cover and pulse a few times, then blend until smooth.)
- STORE leftovers in the fridge for up to 4 days, or in the freezer for up to 3 months.
