Creamy Roasted Sweet Potato Soup

22 minutes
30 minutes
Makes 4 servings, about 1 cup per serving
  • 1 pound sweet potatoes, peeled and cut into 1 ½-inch cubes
  • 2 shallots, peeled and cut in half lengthwise
  • 2 large cloves garlic, peeled
  • 3 sprigs fresh thyme
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon Maggi® Granulated Chicken Flavor Bouillon
  • ¼ teaspoon ground cumin
  • Ground black pepper
  • 3 cups water, divided
  • 2/3 cup (5 fluid-ounce can) Nestlé® Carnation® Evaporated Fat Free Milk
  • Chopped fresh cilantro (optional)
Granulated Chicken Bouillon 15.9 oz
NET WT 15.9 OZ (450.7 g)
Make It
Step 1
Place sweet potatoes, shallots, garlic and thyme in foil-lined shallow roasting pan; drizzle with oil. Sprinkle with bouillon and cumin. Season with ground black pepper and toss to coat.
Step 2
Bake at 425° F for 15 minutes; stir. Bake for an additional 10 to 15 minutes or until tender.
Step 3
Transfer vegetables to food processor or blender along with 2 cups water; cover. Process until smooth or until desired consistency. Pour into medium saucepan; stir in evaporated milk and remaining 1 cup water.
Step 4
Heat over medium-high heat until heated through.
Step 5
Season with salt and pepper. Sprinkle with cilantro.