If you’re looking for a cozy, creamy, and nourishing bowl that feels like a warm hug, you’ve got to try this Roasted Sweet Potato Soup with Coconut Milk and Lentils Recipe. It’s one of those recipes I keep coming back to because it’s packed full of flavor, surprisingly simple to make, and perfect for any season when you need comfort in a bowl. Plus, it’s vegan-friendly and hearty enough to satisfy everyone at the table. Trust me, once you try it, you’ll see why it’s a fan-freaking-tastic staple in my kitchen!
Why You’ll Love This Recipe
- Rich, Layered Flavors: Roasting the veggies adds a deep sweetness that blends beautifully with zingy ginger and creamy coconut milk.
- Simple, Wholesome Ingredients: You probably have most of these in your pantry or fridge, making this an easy go-to meal.
- Comfort Meets Nutrition: The addition of lentils adds protein and texture without overpowering the gentle sweetness of the soup.
- Versatile and Vegan-Friendly: Perfect for plant-based diets but satisfying even meat-eaters at the dinner table.
Ingredients You’ll Need
These ingredients come together in such a natural way. Roasting the sweet potatoes, carrots, shallots, and bell pepper brings out surprising flavor depth. The lentils add creaminess and heartiness, while coconut milk ties everything together for that luscious finish. Here are some tips to get the best results.
- Sweet Potatoes: Choose firm, bright-skinned potatoes without soft spots for the best roasting texture.
- Carrots: Fresh and sweet carrots complement the sweet potatoes’ flavor perfectly.
- Shallots: They roast beautifully and add a subtle sweetness — a great alternative to onions here.
- Bell Pepper: Roasting a whole pepper softens it and brings out natural sugars, adding a smoky undertone.
- Garlic: Roasted soft garlic becomes mellow and buttery — don’t skip roasting the whole head!
- Red Lentils: These cook quickly and break down nicely, thickening the soup without a grainy texture.
- Fresh Rosemary: Aromatic and earthy, but don’t forget to remove the stems before blending.
- Fresh Ginger: Adds just the right amount of warmth and zing to balance the sweetness.
- Lemon Juice: A splash here brightens everything and cuts through the richness.
- Coconut Milk: Use full-fat for creaminess and to get that silky mouthfeel.
- Vegan Chicken or Vegetable Broth: Using a flavorful broth really elevates the soup base.
- Salt & Pepper: Season carefully to taste; these simple seasonings make all the difference.
- Fresh Parsley: For garnish — it adds a pop of color and fresh flavor to your bowls.
Variations
I like to tweak this Roasted Sweet Potato Soup with Coconut Milk and Lentils Recipe from time to time depending on what’s in season or what’s kicking around in my pantry. Don’t be afraid to customize it — you can make it exactly how you and your loved ones will enjoy.
- Spice It Up: When I want more heat, I toss in a pinch of cayenne or a little chipotle powder before blending; it adds a smoky kick that’s irresistible.
- Nutty Twist: Adding a spoonful of almond or cashew butter makes the soup extra creamy and gives a fantastic nutty undertone.
- Greens Upgrade: Stir in some kale or spinach near the end for added color and nutrients — a great way to sneak in more greens for the family.
- Make It Gluten-Free: This recipe is naturally gluten-free, making it ideal for those with dietary sensitivities or celiac disease.
How to Make Roasted Sweet Potato Soup with Coconut Milk and Lentils Recipe
Step 1: Preheat and Prepare Your Roasting Tray
Start by preheating your oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat — trust me, this makes cleaning up so much easier! You want enough space for the veggies to have a bit of breathing room so they roast instead of steam.
Step 2: Prep and Arrange the Veggies
Peel your sweet potatoes and slice them in half to help them roast evenly. Peel your carrots and shallots, then toss those along with your whole bell pepper on the baking sheet. Drizzle everything with about 2 tablespoons of good-quality olive oil, and sprinkle with salt and pepper. Toss to coat well and spread out in a single layer — this helps develop that beautiful caramelized exterior.
Step 3: Roast the Garlic and Vegetables
Take your whole head of garlic and peel away the loose outer skin, but keep the head intact. Cut off just the top part of the head to expose the cloves. Place it on the baking sheet with your veggies. Pop everything into the preheated oven and roast for 45 to 60 minutes — about halfway through, flip those veggies and rotate the garlic so they brown evenly. You want the sweet potatoes to be fork tender and the garlic soft and fragrant.
Step 4: Cook the Lentils and Build the Soup Base
While the veggies are roasting, add your red lentils, broth, fresh rosemary sprigs, and grated ginger to a large Dutch oven or soup pot. Bring the mixture to a boil over medium heat, then cover and simmer for about 10 to 12 minutes. You want the lentils to break down and become tender, which will give your soup that creamy texture. Once done, discard the rosemary stems — they’ve done their job!
Step 5: Blend It All Together
Squeeze the softened garlic cloves out of their skin right into the pot — it’s amazing how roasting mellows their sharpness. Transfer the roasted veggies to the pot, removing the stem from the bell pepper before adding. Use an immersion blender to purée everything until smooth. Add in the lemon juice and coconut milk, and blend a little more. Season to taste with salt and pepper, then gently warm the soup on medium-low heat for a few minutes to marry the flavors.
Step 6: Serve and Enjoy!
Ladle the soup into bowls and finish with a drizzle of coconut milk, a crack of fresh black pepper, and a sprinkle of chopped parsley. I absolutely love how this gives the soup a fresh look and a little pop of herbaceous brightness.
Pro Tips for Making Roasted Sweet Potato Soup with Coconut Milk and Lentils Recipe
- Roast Veggies Evenly: Make sure your veggies are in a single layer and not crowded so they caramelize beautifully instead of steaming.
- Don’t Skip Roasting the Garlic: Roasted garlic becomes rich and buttery, which is a game-changer for the soup’s depth.
- Blend While Warm: Blending the soup while it’s warm makes puréeing smooth and even, avoiding lumps.
- Adjust Thickness After Cooling: This soup thickens as it cools, so add a splash of broth or coconut milk when reheating to get perfect consistency again.
How to Serve Roasted Sweet Potato Soup with Coconut Milk and Lentils Recipe
Garnishes
I love topping this soup simply with a swirl of extra creamy coconut milk for visual appeal and a fresh sprinkle of chopped parsley for that pop of color and brightness. Sometimes I add toasted pumpkin seeds or a few chili flakes for a little texture and heat kick. You could also try fresh cilantro or a squeeze more lemon if you’re in the mood for an extra zing.
Side Dishes
For a complete meal, I often pair this soup with a crusty artisan bread or some warm naan — perfect for dipping and soaking up every last bit. A crisp green salad with a tangy vinaigrette also balances the creamy soup nicely.
Creative Ways to Present
On special occasions, I like to serve this soup in mini pumpkin bowls or hollowed-out mini pumpkins for a festive fall vibe. Adding a sprinkle of toasted coconut flakes or edible flowers can really elevate the presentation for guests. It’s both stunning and delicious — guaranteed to wow!
Make Ahead and Storage
Storing Leftovers
I usually store any leftovers in an airtight container in the fridge, where the soup keeps beautifully for up to 5 days. Just remember that it thickens in the fridge, so when you’re ready to eat again, add a splash of broth or coconut milk to loosen it up right on the stove.
Freezing
This soup freezes wonderfully, making it a perfect option for batch cooking. I portion it into freezer-safe jars or bags and it can last up to 3 months. When thawing, I recommend overnight in the fridge for best texture.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. Adding a splash of broth or coconut milk helps restore its silky smooth texture. Or, if you’re in a hurry, microwave it in 30-second bursts, stirring in between.
FAQs
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Can I use other types of lentils in this soup?
You can, but red lentils are ideal because they cook quickly and break down easily, creating the creamy texture this soup calls for. Brown or green lentils might stay firmer and require longer cooking, which could affect the soup’s smoothness.
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Is this soup suitable for a gluten-free diet?
Absolutely! The recipe relies on naturally gluten-free ingredients like sweet potatoes, lentils, and coconut milk, so it’s safe for anyone avoiding gluten.
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Can I make this soup in advance?
Yes, this soup actually tastes even better the next day after the flavors have melded together. Store it in the fridge for up to 5 days or freeze portions for longer storage.
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What if I don’t have an immersion blender?
No worries! You can transfer the soup in batches to a regular blender or food processor. Just be careful with the hot liquid—allow it to cool slightly and hold the lid to prevent splatters.
Final Thoughts
I absolutely love how this Roasted Sweet Potato Soup with Coconut Milk and Lentils Recipe manages to be both comforting and vibrant at the same time. It’s become my go-to whenever I want something nourishing but also a little indulgent. Sharing it with family and friends always brings smiles, and I genuinely hope you find as much joy and warmth from it as I do. Give it a try—you won’t regret bringing this cozy bowl to your table!
Print
Roasted Sweet Potato Soup with Coconut Milk and Lentils Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: Vegan
- Diet: Vegan
Description
This Roasted Sweet Potato Soup is a creamy, comforting vegan delight, bursting with the natural sweetness of roasted vegetables and enriched with coconut milk. With a blend of sweet potatoes, carrots, bell pepper, garlic, and aromatic ginger, it’s a hearty, nutritious soup perfect for cozy meals. The addition of red lentils adds body and protein, while fragrant rosemary and a splash of lemon juice brighten the flavors. Roasting the veggies enhances their sweetness, making this soup satisfyingly rich yet wholesome.
Ingredients
Vegetables
- 2 large sweet potatoes, peeled and sliced in half
- 3 medium carrots, peeled
- 3 shallots, peeled
- 1 large bell pepper, whole (stem removed before blending)
- 1 head garlic
Liquids & Broth
- 6 cups vegan chicken broth or vegetable broth
- 1 cup coconut milk, plus more for serving
Legumes & Herbs
- 1 cup dry red lentils
- 2 sprigs fresh rosemary
- 1 heaping tablespoon fresh grated ginger
Seasonings
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt and pepper, to taste
Garnish
- Fresh parsley
Instructions
- Preheat and prepare the baking sheet: Preheat your oven to 425°F (220°C). Line a large baking dish or sheet tray with parchment paper or a baking mat for easy cleanup and even roasting.
- Prep the veggies: Add the peeled and halved sweet potatoes, peeled carrots, peeled shallots, and whole bell pepper directly onto the baking sheet.
- Drizzle with oil and season: Drizzle 2 tablespoons of olive oil over the vegetables, then sprinkle with a pinch of salt and freshly ground black pepper. Toss gently to coat all the veggies evenly. Spread them out in a single layer on the baking sheet for optimal roasting.
- Prep the garlic: Remove excess skin from the garlic head and cut a small portion off the top to expose the cloves. Place the garlic head on the baking sheet alongside the vegetables.
- Roast the vegetables: Place the baking sheet in the preheated oven. Roast for 45 to 60 minutes, flipping everything halfway through the cooking time. Roast until the sweet potatoes are fork tender and the vegetables are caramelized.
- Cook the lentils: While the vegetables roast, combine the vegan chicken or vegetable broth, red lentils, rosemary sprigs, and fresh grated ginger in a 4-quart Dutch oven or large soup pot. Bring to a boil over medium heat, then cover, reduce heat to a simmer, and cook for 10-12 minutes until lentils break down and soften. Remove from heat and discard the rosemary stems.
- Add roasted garlic and vegetables: Squeeze the softened garlic cloves out from their skins directly into the soup pot and discard the garlic skin. Transfer all roasted vegetables to the pot, removing the bell pepper stem before adding.
- Blend the soup: Using an immersion blender, purée the soup until completely smooth and creamy.
- Finish with lemon juice and coconut milk: Stir in the tablespoon of lemon juice and 1 cup of coconut milk, then blend once again briefly to combine. Season with salt and pepper to taste. Return the pot to medium-low heat and warm through gently.
- Serve: Ladle the soup into bowls, drizzle with additional coconut milk, garnish with freshly cracked black pepper and chopped fresh parsley. Serve warm and enjoy.
Notes
- Storage: This soup keeps well for up to 5 days refrigerated in an airtight container or frozen up to 3 months in a freezer-safe jar or bag. It thickens as it cools, so add additional broth or coconut milk when reheating to thin to desired consistency.
- Reheating: Reheat on the stovetop over medium-low heat or in the microwave in 30-second increments, stirring in between until fully warmed through.
- This recipe was inspired by Vanilla and Bean.
Nutrition
- Serving Size: 1 cup (about 245g)
- Calories: 210
- Sugar: 7g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
