This soup is velvety and slightly sweet from maple-glazed roasted sweet potatoes and caramelized fennel. A silky texture is balanced by bright lemon and a whisper of warm spices. Crispy sage leaves add an herbaceous crunch on top. Serve it as a cozy starter or a light main for autumn and winter dinners.
Ingredients
- Sweet potatoes (about 2 lb / 900 g), peeled and cut into 1-inch cubes
- Fennel bulbs (2 medium), trimmed, cored, and thinly sliced
- Yellow onion (1 medium), roughly chopped
- Garlic (3 cloves), peeled and smashed
- Olive oil (3 tbsp), divided
- Pure maple syrup (1 tbsp)
- Vegetable or chicken stock (4 cups / 1 L)
- Heavy cream or full-fat coconut milk (1/2 cup), optional for richness
- Fresh sage leaves (12 leaves)
- Lemon juice (1 tbsp) or to taste
- Ground cumin (1/2 tsp)
- Freshly grated nutmeg (a pinch)
- Salt (about 1 1/2 tsp) and freshly ground black pepper (1/2 tsp)
- Toasted pumpkin seeds or crusty bread, for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C). Toss the sweet potato cubes and sliced fennel with 2 tablespoons olive oil, maple syrup, 1/2 teaspoon salt, and a pinch of pepper on a rimmed baking sheet in a single layer.
- Roast until edges are caramelized and tender, about 25–30 minutes, turning once halfway through. Remove from oven and let cool slightly.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 5–7 minutes. Add the garlic and cumin and cook 30 seconds until fragrant.
- Add the roasted sweet potatoes and fennel to the saucepan, pour in the stock, and bring to a gentle simmer. Simmer 8–10 minutes to let flavors meld.
- While the soup simmers, heat a small skillet over medium-high. Add a light drizzle of oil and fry sage leaves in batches until crisp, about 20–30 seconds per side. Drain on paper towel and sprinkle lightly with salt.
- Use an immersion blender to purée the soup until smooth and silky, or transfer in batches to a blender and return to the pot. Stir in the cream or coconut milk if using, then add lemon juice, nutmeg, and remaining salt and pepper to taste.
- Reheat gently but do not boil. Adjust seasoning with more lemon or salt as needed. If the soup is too thick, thin with a splash of stock or water to reach desired consistency.
- Ladle into bowls and garnish with crispy sage leaves and toasted pumpkin seeds or serve with crusty bread. Enjoy warm.
Tips or Variations
- For a smokier note, roast a halved apple with the vegetables or add a pinch of smoked paprika.
- Make it vegan by using coconut milk and vegetable stock; leftovers thicken—thin with stock when reheating.