Roasted Sweet Potato Soup

why make this recipe

Roasted Sweet Potato Soup is a warm and comforting dish that is perfect for chilly days. It is not only delicious but also packed with nutrients. The natural sweetness of the roasted sweet potatoes, combined with the vibrant flavors of the other vegetables, creates a rich and satisfying meal. Plus, this soup is easy to prepare, making it a great choice for both beginners and experienced cooks alike.

how to make Roasted Sweet Potato Soup

Ingredients:

• 1 lb sweet potatoes (500g, peeled and halved)
• 10.5 oz carrots (300g, peeled and cut into chunks)
• 2 red bell peppers
• 1-2 onions (peeled and halved)
• 1 whole garlic bulb (top sliced off to expose cloves)
• 3 tbsp olive oil
• 2 cups vegetable stock (1/2 liter, plus more if needed)
• 3.4 fl oz oat cream or coconut milk (100ml, plus extra for serving)
• Salt and pepper to taste
• Fresh parsley and red chili flakes for garnish

Directions:

1. Preheat the oven to 425°F (220°C) / 400°F (200°C fan) / gas mark 7.
2. Place the halved sweet potatoes, carrots, bell peppers, halved onions, and the whole garlic bulb in a large roasting tin. Drizzle with 3 tablespoons of olive oil, and season generously with salt and pepper.
3. Cover the roasting tin with aluminum foil and roast the vegetables for 45-50 minutes, until they are tender and caramelized.
4. Once roasted, remove the tin from the oven and allow the vegetables to cool slightly. Squeeze the softened garlic cloves out of the bulb.
5. Transfer the roasted vegetables and garlic into a large saucepan and pour in 2 cups (1/2 liter) of vegetable stock. Use a hand blender to purée the mixture until smooth. If the soup is too thick, add more stock until the desired consistency is reached.
6. Stir in 3.4 fl oz (100ml) of oat cream and adjust the seasoning with salt and pepper.
7. Gently reheat the soup over medium heat until it’s hot but not boiling.
8. Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of red chili flakes. Serve immediately.

Enjoy your flavorful roasted sweet potato soup!

how to serve Roasted Sweet Potato Soup

Serve this roasted sweet potato soup in warm bowls. Garnish with fresh parsley and a sprinkle of red chili flakes for a touch of color and a hint of spice. It pairs well with crusty bread or a side salad for a complete meal.

how to store Roasted Sweet Potato Soup

To store this soup, let it cool completely and then transfer it to an airtight container. It can be kept in the fridge for up to 3-4 days. You can also freeze the soup for up to 2 months. Just thaw it in the fridge before reheating.

tips to make Roasted Sweet Potato Soup

• Feel free to add other vegetables like squash or pumpkin for variety.
• If you like your soup spicier, add more red chili flakes or a dash of hot sauce.
• For a creamier soup, blend in more oat cream or coconut milk to taste.

variation

Try adding spices like cumin or smoked paprika for an extra kick of flavor. You can also top the soup with roasted nuts or seeds for added texture.

FAQs

Q: Can I make this soup vegan?
A: Yes! This recipe is already vegan, as it uses vegetable stock and oat cream.

Q: How can I make the soup gluten-free?
A: This soup is naturally gluten-free. Just make sure the vegetable stock you use is also gluten-free.

Q: Can I use frozen sweet potatoes or vegetables?
A: Yes, frozen sweet potatoes or mixed vegetables can be used, but roasting fresh vegetables will yield the best flavor!

Roasted Sweet Potato Soup

A warm and comforting soup made with roasted sweet potatoes and vibrant vegetables, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American, Vegan

Calories: 220

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb sweet potatoes, peeled and halved Approximately 500g.
• 10.5 oz carrots, peeled and cut into chunks Approximately 300g.
• 2 red bell peppers
• 1-2 onions, peeled and halved
• 1 whole garlic bulb, top sliced off To expose the cloves.
• 3 tbsp olive oil
• 2 cups vegetable stock 1/2 liter, plus more if needed.
• 3.4 fl oz oat cream or coconut milk 100ml, plus extra for serving.
• Salt and pepper to taste
• Fresh parsley for garnish
• Red chili flakes for garnish

Method

 

Preparation

1. Preheat the oven to 425°F (220°C) / 400°F (200°C fan) / gas mark 7.
2. Place the halved sweet potatoes, carrots, bell peppers, halved onions, and the whole garlic bulb in a large roasting tin.
3. Drizzle with 3 tablespoons of olive oil, and season generously with salt and pepper.
4. Cover the roasting tin with aluminum foil and roast the vegetables for 45-50 minutes, until they are tender and caramelized.

Blending

1. Once roasted, remove the tin from the oven and allow the vegetables to cool slightly. Squeeze the softened garlic cloves out of the bulb.
2. Transfer the roasted vegetables and garlic into a large saucepan and pour in 2 cups (1/2 liter) of vegetable stock.
3. Use a hand blender to purée the mixture until smooth. If the soup is too thick, add more stock until the desired consistency is reached.

Finishing Touches

1. Stir in 3.4 fl oz (100ml) of oat cream and adjust the seasoning with salt and pepper.
2. Gently reheat the soup over medium heat until it's hot but not boiling.
3. Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of red chili flakes. Serve immediately.

Notes

Serve this soup in warm bowls with crusty bread or a side salad. To store, let it cool completely and transfer to an airtight container. It can be kept in the fridge for up to 3-4 days, or frozen for up to 2 months.