This soup is like a hug in a bowl.
This recipe combines two delicious tastes – cinnamon and camote – to make a healthy and flavorful soup and ultimately cozy on a cold day.
A rich, comforting, satisfying soup that will satisfy you from head to toe!
How To Make Roasted Camote Cinnamon Soup?
2 Large Camote (Sweet Potatoes), peeled and cut into cubes
1 1/2 tbsp Olive Oil
1 Onion, chopped
3 Garlic Cloves, chopped
1 L Vegetable Broth
1 tsp Cinnamon
1/8 tsp Nutmeg
Salt & Pepper to taste
Preheat the oven to 205 degrees Celsius and prepare a baking sheet with parchment paper.
Roast the sweet potatoes in the oven for 25-35 minutes, or until tender.
In a large pot over medium-high heat, heat the olive oil, then add the onions and sauté for 2 minutes. Cook for another 2-3 minutes after adding the garlic.
Season your camote with cinnamon, nutmeg, salt, and pepper, then mix everything together.
Bring your soup broth to a boil, then reduce to a low heat, cover, and leave to simmer for 15 minutes.
Serve the soup blended till smooth and creamy.
You can garnish this soup with roasted chickpeas, parsley, and a drizzle of olive oil.
Cut the potatoes into even cubes so they cook evenly.
This soup stores well in the freezer.
If you tried this Roasted Sweet Potato Cinnamon Soup let me know how you liked it by leaving a comment below!
Are you ready for the next recipe?