This Roasted Sweet Potato Soup Is Winter Wellness in a Bowl

January 3, 2021

I think we can all agree: A bowl of soup is exactly what you want when it’s cold outside. Right now, we’re making this creamy, hearty sweet potato soup on repeat.

Sweet potatoes are not only delicious, they’re also loaded with nutrition. Think: plant-based protein, calcium, and fiber. Full-fat coconut milk makes this soup feel positively decadent, while chicken broth and miso add depth of flavor. Add in plenty of ginger and a few scoops of Youtheory® Spore Probiotic Powder and this soup is also a gut-healthy choice. And, since gut health is linked to immunity, metabolism, mood, heart health and more, we like to think of this recipe as winter wellness in a bowl.

Make-Ahead Tip

Sweet potatoes take a while to roast, which means this isn’t the most weeknight-friendly soup. Do yourself a favor and roast two (or more!) sweet potatoes ahead of time. Once they’re fully cooked, let them cool, then wrap in foil and store in the refrigerator for up to four days, skins on. When you’re ready to make your soup, cut them in half and scoop out the flesh.

Hungry for More?

Roasted Gingery Sweet Potato Soup

SERVES

PREP TIME

00 min

COOK TIME

00 min

Ingredients

2 medium sweet potatoes (about 1 ½ lbs)

2 tbsp avocado oil

1 medium onion, diced (about 2 cups)

Fine sea salt

2 cloves garlic, minced (2 tsp)

2 tbsp minced fresh ginger

¼ tsp cayenne

½ cup full-fat coconut milk

3 ½ cups low-sodium chicken broth

2 tbsp white miso

4 scoops Youtheory® Spore Probiotic Powder

Freshly ground black pepper

Plain yogurt, olive oil and paprika, optional

Directions

Preheat oven to 400ºF; line a baking sheet with parchment. Prick sweet potatoes all over with a fork. Place on baking sheet and roast until potatoes are very tender and you can easily pierce with a knife, 45 to 60 minutes. Let cool. When cool enough to handle, cut in half and scoop out flesh; discard the skins.

Warm oil in a large saucepan over medium heat. Add onion, sprinkle with salt and cook, stirring occasionally, until very tender, about 6 to 7 minutes. Add garlic, ginger, and cayenne; sauté until fragrant, 1 to 2 minutes.

Add roasted potato to pan, then add coconut milk and broth, stirring to break up the potato. Bring to a boil, then reduce heat. Partially cover and simmer for 10 minutes.

Remove from heat; let cool slightly. Whisk in miso and Spore Probiotic Powder. Blend with an immersion blender until smooth (alternatively, transfer to a high-speed blender to blend). Taste and season with salt and pepper. Ladle into bowls, drizzle with yogurt and/or oil, sprinkle with paprika, if desired, and serve.