Description
This Roasted Sweet Potato Soup is a creamy, comforting, and nutrient-packed vegan recipe featuring roasted sweet potatoes, carrots, shallots, bell pepper, and garlic blended into a smooth soup with red lentils, fresh ginger, and coconut milk. Perfect for a cozy meal, this soup offers a delicious depth of flavor enhanced by roasting and a gentle simmering method.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes, peeled and sliced in half
- 3 medium carrots, peeled
- 3 shallots, peeled
- 1 large bell pepper, whole
- 1 head garlic
Liquids and Broth
- 6 cups vegan chicken broth or vegetable broth
- 1 cup coconut milk, plus more for serving
Pantry
- 1 cup dry red lentils
- 2 sprigs fresh rosemary
- 1 heaping tablespoon fresh grated ginger
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt and pepper, to taste
Garnish
- Parsley, for garnish
Instructions
- Preheat and prepare the baking sheet: Preheat the oven to 425°F and line a large baking dish with parchment paper or a baking mat to prevent sticking and ease cleanup.
- Prep the veggies: Arrange the sweet potatoes, carrots, shallots, and whole bell pepper on the prepared baking sheet.
- Drizzle with oil and season: Drizzle 2 tablespoons of olive oil over the vegetables and season with a pinch of salt and pepper. Toss gently to coat all vegetables evenly. Spread them out into one even layer for optimal roasting.
- Prep the garlic: Remove excess outer skin from the garlic head. Cut a small portion off the top to expose the garlic cloves, then place the whole garlic head on the baking sheet alongside the vegetables.
- Roast for 45-60 minutes: Place the baking sheet into the oven and roast for 45-60 minutes or until the sweet potatoes are fork tender. Flip the vegetables halfway through the roasting time to ensure even caramelization.
- Cook the lentils: While vegetables roast, combine the vegan chicken or vegetable broth, red lentils, rosemary sprigs, and grated ginger in a 4-quart Dutch oven or large soup pot. Bring to a boil over medium heat, then cover with a lid, reduce to a simmer, and cook for 10-12 minutes until lentils are soft and starting to break down. Remove from heat and discard rosemary stems.
- Add roasted garlic and veggies to pot: Squeeze the softened roasted garlic cloves out of their skin directly into the soup pot and discard skins. Add the remaining roasted vegetables, removing the bell pepper stem prior to adding.
- Blend the soup: Use an immersion blender to purée the soup until completely smooth. Then, add the lemon juice and coconut milk and blend again until fully incorporated. Season with salt and pepper to taste.
- Warm through and serve: Return the soup to medium-low heat to warm through if needed. Ladle soup into bowls, drizzle with additional coconut milk, sprinkle with freshly cracked pepper, and garnish with fresh parsley before serving.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze in a freezer-safe container or bag for up to 3 months.
- Reheating: Warm soup on the stovetop over medium-low heat or in the microwave using 30-second increments until heated through.
- Consistency tip: The soup will thicken once cooled. If too thick, thin with additional vegan broth or coconut milk when reheating.
- Recipe inspiration: This recipe is inspired by Vanilla and Bean.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
