Honey Roasted Sweet Potato Soup
Made with just a handful of wholesome every day ingredients, this simple recipe is bursting with autumn flavour. A drizzle of our raw honey adds a naturally sweet, silky finish that ties it all together. Bonus? It freezes beautifully—so you can enjoy a taste of fall anytime.
Ingredients
- 6 Medium Sweet Potatoes (Cubed and peeled)
- 1 Red Onion (Diced)
- 4 cups Vegetable Broth
- 1/4 cup Raw Kinghaven Honey
- 1/4 cup Orange Juice
- 5 cloves Fresh Peeled Garlic
- 2 tsp. Fresh Ginger
- 1 Tbsp. Thyme Leaves
- 1/4 cup Olive Oil
- 1 Tbsp. Salt and Pepper
Instructions
Preheat your oven to 375F. Place your cubed sweet potatoes on 2 large lined baking sheets and drizzle olive oil and Raw Kinghaven Honey on top. Season with the salt and pepper and let roast in the oven for 25-35 minutes (depending on thickness of the potatoes). Flip trays from front to back half way through roasting time.
In a dutch oven or large pot, heat 2 additional Tbsp of olive oil. Add in the garlic cloves, diced onion and a pinch of salt and pepper and cook for 3-4 minutes. Then add in your ginger and thyme and cook for an additional minute.
Once the roasted sweet potatoes look golden brown, remove from the oven and add them into the pot alongside your vegetable broth. Increase the heat to high and bring to a simmer, allowing the soup contents to cook for 10 minutes. Stir in the orange juice and let cook for an additional minute.
Remove the pot from the heat and let sit for a few minutes. Then using either a stand up blender or an immersion blender, blend all of the ingredients together until you’ve reached a thick, creamy consistency.
Add soup to a large bowl and serve with a drizzle of sour cream. Top with crumbled blue cheese and walnuts or top with our famous Grain-Free Honey Granola drizzled with more honey!
Who’s ready to dive in?