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
Scale
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
