Creamy Roasted Sweet Potato Soup

Official MAGGI®
Creamy Roasted Sweet Potato Soup
22 min
30 min
Makes 4 servings, about 1 cup per serving

The Secret Ingredient


  • 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)

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.