Roasted Sweet Potato Soup
Make this deeply comforting roasted sweet potato soup —oven-roasted sweet potatoes with star anise, rosemary, basil and black pepper,blended silky smooth. Perfect for cold days.
Course Soup
Cuisine Indian
For the Soup
- 1 kilo sweet potatoes cut
- 1 medium onion halved
- Fresh rosemary and basil
- 6 tablespoons extra virgin olive oil
- 4 star anises
- 2 teaspoons black pepper
- 2 teaspoons salt
- 1 litre water
- 1 teaspoon black pepper additional
- Handful fresh basil for blending
Preheat oven to 180°C.
Place sweet potatoes and onion in a baking dish. Add rosemary, basil, olive oil, star anise, black pepper and salt.
Cover with foil and bake for 30 minutes.
Open foil and roast uncovered for a further 20 minutes until golden.
Allow to cool for 20 minutes. Remove star anise. Break into smaller chunks.
Blend in batches with 1 cup water and fresh basil until silky smooth.
Transfer to a pan. Add 1 litre water and additional black pepper. Add one star anise back for flavour.
Bring to a boil. Serve hot with pizza seasoning on top and toasted bread
Keyword indian soup, roasted soup, sweet potato