Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe

I absolutely love this Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe because it feels like a warm hug in a bowl—comforting, creamy, and packed full of cozy fall flavors. When I first tried roasting the veggies before blending, I was amazed at how much depth it added, making the soup naturally sweet and savory without relying on heavy cream or butter. It’s perfect for chilly evenings when you want something nourishing but still quick enough to make after work.

You’ll find that this soup is wonderfully versatile, too. The lentils add a satisfying heartiness that’s perfect if you want a meal-within-a-meal, and the coconut milk gives it a velvety texture with just the right hint of tropical creaminess. I discovered this trick when looking to make a vegan soup that didn’t skimp on flavor, and honestly, my family goes crazy for it every single time.

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Ingredients You’ll Need

The ingredients in this Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe come together in a way that balances sweet, earthy, and savory notes—perfect for a cozy and nourishing bowl. Grab fresh produce for the best flavor, and if you can find a good quality vegan broth, that’ll really elevate the final taste.

• Sweet potatoes: Choose firm, unblemished sweet potatoes for the best roasting results and natural sweetness.
• Carrots: Fresh, medium-sized carrots roast nicely without drying out.
• Shallots: Their subtle sweetness enhances the soup without overpowering it.
• Bell pepper: A whole bell pepper adds a gorgeous roasted flavor and slight tanginess.
• Garlic: Roasting with the skin on softens it and brings out mellow sweetness.
• Vegan chicken or vegetable broth: Use a good quality broth for a savory soup base.
• Dry red lentils: They cook quickly and break down to add creamy texture and protein.
• Fresh rosemary: Just a couple of sprigs add an earthy herbaceous note without being overpowering.
• Fresh grated ginger: Adds a subtle zing that brightens up the soup beautifully.
• Lemon juice: A splash at the end lifts all the flavors and balances the richness.
• Coconut milk: Use canned full-fat coconut milk for the creamiest result; it gives this soup its signature richness.
• Salt and pepper: Adjust to taste, but I find freshly cracked black pepper adds a nice finishing touch.
• Parsley: Fresh parsley for garnish adds a pop of color and freshness at serving.

Variations

I love making this Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe my own depending on the season or what I have on hand—you should definitely play around with it! Whether it’s adding spices or swapping veggies, there’s room to make it your own signature soup.

• Add a touch of spice: I sometimes add a teaspoon of smoked paprika or cumin when sautéing the shallots for a smoky warmth—it adds a lovely depth to the soup.
• Swap lentils: Red lentils work best for creaminess, but if you want more texture, brown lentils can also work—just increase the cooking time.
• Seasonal veggies: Try adding roasted parsnips or butternut squash for an autumn twist that’s just as comforting.
• Make it spicy: A pinch of red chili flakes or a dash of hot sauce stirred in at the end can turn this into a cozy, spicy treat.

How to Make Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe

Step 1: Prep and Roast the Veggies

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper or a silicone baking mat—roasting everything together really brings out the best flavors. Peel and halve the sweet potatoes, peel the carrots and shallots, and toss them all along with the whole bell pepper onto the sheet. Drizzle about 2 tablespoons of olive oil, season with salt and pepper, and give everything a good stir so they’re evenly coated. Don’t forget to prep your garlic head by trimming just the top off to expose the cloves—it roasts quickly and becomes so soft you can just squeeze the garlic right out later. Roast everything for about 45-60 minutes, flipping halfway through, until the potatoes are tender and golden.

Step 2: Simmer the Lentils and Aromatics

While the veggies roast, put your broth, red lentils, rosemary sprigs, and fresh grated ginger in a large soup pot or Dutch oven. Bring this to a boil over medium heat, then cover and lower the heat to a gentle simmer. Cook for 10-12 minutes, or until the lentils are soft and beginning to break down, stirring occasionally. Once done, remove the rosemary sprigs and discard—their flavor will be infused perfectly by then.

Step 3: Blend It All Together

Now for the fun part: add your roasted veggies to the pot, squeezing the softened garlic cloves out of their skins into the soup (discard the skins). Don’t forget to remove the stem from the roasted bell pepper before adding. Use an immersion blender right in the pot to blend everything until super smooth and creamy. Stir in the lemon juice and coconut milk, then blend once more to combine. Taste and add salt and pepper as needed. If the soup feels too thick, just add a splash more broth or coconut milk to get it to your favorite consistency. Warm it gently over low heat if needed.

Step 4: Serve and Enjoy

Ladle your soup into bowls and finish it off with a drizzle of coconut milk, a sprinkle of freshly cracked black pepper, and chopped parsley for a fresh pop of color. I love how this makes the soup look extra inviting and adds a subtle freshness that balances the creamy richness.

How to Serve Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe

Garnishes

I love topping this soup with a simple drizzle of extra coconut milk—it adds a silky finish and makes for a beautiful contrast. Fresh chopped parsley adds a bright herbal note and a pop of green, which makes it look just as good as it tastes. Sometimes I throw on a few toasted pumpkin seeds for crunch—if you like texture, they’re a fantastic addition.

Side Dishes

This soup is satisfying on its own, but I often serve it with crusty whole-grain bread or garlic naan to soak up the creamy goodness. A simple green salad with lemon vinaigrette pairs well for a fresh, balanced meal. On cozy nights, I’ve even enjoyed it with some roasted chickpeas on the side for extra protein and crunch.

Creative Ways to Present

For special occasions or when entertaining, I like to serve this soup in small espresso cups as an appetizer—people love the unexpected presentation. Swirling in a bit of homemade chili oil or garnishing with microgreens adds a gourmet touch. You can also layer it in mason jars for grab-and-go lunches that look impressive and taste delicious.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge, and this soup typically lasts up to 5 days. The flavors actually develop even more after sitting overnight, making it an even better next-day lunch or dinner. Just give it a good stir before reheating.

Freezing

This recipe freezes wonderfully in portioned containers or freezer-safe bags. I’ve found that freezing in individual servings makes reheating quick and easy, especially on busy days. Just let it thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently on the stove over medium-low heat so it warms evenly without scorching. Stir occasionally and add a splash of broth or coconut milk if it seems too thick after cooling. Microwave reheating works fine too—go in 30-second bursts and stir between intervals to prevent hotspots.

FAQs

Final Thoughts

This Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe has become a staple in my kitchen, especially when I want something both nourishing and indulgent without a lot of fuss. I love sharing it because it’s approachable, forgiving, and so satisfying to enjoy with family or friends. Give it a try—you’ll find it’s one of those recipes that brings warmth and comfort every time you make it.

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