Go Back

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
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.