Posted in Autumn Vegan Recipes

Roasted Sweet Potato & Rosemary Cream Soup

Roasted Sweet Potato & Rosemary Cream Soup Posted on 09/06/2012Leave a comment
Ahoy, hello! My name is Jenny. I am a thirty-something human female from Manchester in the north of England. I enjoy rainy days and sad songs, custard donuts and salt & pepper chips and beer, lentil dhal and fried okra, X-Files and Twin Peaks, fierce fat heroines and mental health advocates, dogs and cats and otters and a very special beirdo. To paraphrase Sylvia Plath: "I blog because there is a voice within me that insists on writing lots of ridiculous chuff".

The traditional British Summer, she is now here to stay. The rain’s been drizzling for a few days now and my cat, for one, is getting a bit tired of it. On a rainy Saturday afternoon, I decided the best thing to do would be (a) make soup and (b) make muffins.

I am firstly ready to admit that I may (just may) have left this guy unused for too long……

I didn’t have the heart to throw him into a soup, but thankfully I had two other mighty (and fresh) sweet potatoes standing by. The rosemary cream combo occurred to me in the bath this morning, where all good Eureka moments should happen……


  • Two large sweet potatoes, peeled and cubed
  • A few peeled cloves of garlic, whole
  • One white/brown onion, finely chopped
  • 1 pint vegetable stock1
  • /2 packet soft (silken) tofu
  • 1/4 cup soya milk
  • 2 tsp rosemary
  • 1tbsp nutritional yeast (optional)
  • salt & pepper to taste


Throw the cubed sweet potato and the garlic cloves into an ovenproof dish. Toss in olive oil, salt and pepper and roast at 180°C for 30 minutes.

While the sweet potato is roasting, you can prepare the vegetable stock and the rosemary cream. In a small food processor or blender, combine the soya milk, 5 tbsp of silken tofu (it should be about 1/2 a pack), the rosemary, and salt to taste (I used 1 tsp, but I am a salt fiend). Add the nutritional yeast if you’d like a richer flavour. Process until totally smooth and creamy.

Around 10 minutes before the sweet potato is due to come out of the oven, sauté the finely chopped onion in a little olive oil over a low heat.

Remove the sweet potato from the oven when it’s slightly browned and nicely soft.

Throw the sweet potato into the pan with the sautéed onion, add the stock and simmer (if necessary) until the sweet potato is totally soft. Remove from the heat and blend thoroughly with a hand blender. Add the rosemary cream, retaining some for swirling into the served up soup.

This soup is rich and creamy and very tasty – easy to make and perfect for your fancy dinner parties, or (dare I say it in June) your festive feasts 🙂

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