Roasted Sweet Potato Soup Recipe

If you are looking for a delightful bowl of comfort that brings warmth and a burst of natural sweetness, this Roasted Sweet Potato Soup Recipe is your new best friend in the kitchen. It combines perfectly roasted sweet potatoes, caramelized vegetables, and a creamy finish to create a soup that is as nourishing as it is delicious. Every spoonful offers a velvety texture punctuated by just the right amount of spice and freshness, making it perfect for chilly evenings or anytime you need a hearty, wholesome meal that feels like a hug. Trust me, once you make this, it will quickly become a staple you can’t wait to share with everyone you love.

Ingredients You’ll Need

Crafting this soup is a joy because the ingredient list is simple, yet each component plays an essential role in creating the perfect balance of flavors, textures, and colors. These fresh, wholesome ingredients come together to make a soup that’s both satisfying and visually inviting.

• Sweet potatoes: The star of the dish, they bring natural sweetness and creaminess once roasted and pureed.
• Carrots: Add a subtle earthiness and vibrant orange hue, complementing the sweetness.
• Red bell peppers: Provide a lovely depth of flavor and a pop of bright red color.
• Onions: When roasted, they bring a sweet, mellow background note that rounds out the soup.
• Garlic bulb: Roasting transforms the garlic into a soft, aromatic treasure that adds warmth without overpowering.
• Olive oil: Essential for roasting, it helps caramelize the veggies and deepen their flavor.
• Vegetable stock: The base liquid that joins everything together, enhancing the richness without overshadowing.
• Oat cream or coconut milk: Adds luxurious creaminess and a subtle sweetness to the soup’s final texture.
• Salt and pepper: Simple seasonings that bring all the flavors into perfect harmony.
• Fresh parsley and red chili flakes: Optional but highly recommended garnishes for freshness and a spicy kick.

How to Make Roasted Sweet Potato Soup Recipe

Step 1: Prepare and Roast the Vegetables

Start by preheating your oven to 425°F (220°C). Take the peeled and halved sweet potatoes, chunked carrots, halved red bell peppers, onions, and the whole garlic bulb with the top sliced off, and place them in a large roasting tin. Drizzle everything liberally with olive oil and sprinkle with salt and pepper. Cover the tin with foil to lock in moisture and roast your veggies for 45 to 50 minutes. This slow roasting caramelizes the natural sugars, turning your vegetables tender and deeply flavorful.

Step 2: Cool and Extract Roasted Garlic

Once roasted, remove the vegetables from the oven and give them a few minutes to cool. This step makes handling easier and lets the flavors settle. Gently squeeze the softened garlic cloves right out of their bulb — this mellow, spreadable garlic will be a secret ingredient adding richness and depth to your soup.

Step 3: Purée to the Perfect Creaminess

Transfer your roasted vegetables and that roasted garlic into a large saucepan. Pour in the vegetable stock — start with two cups — and grab your hand blender. Purée until smooth and creamy, adjusting the consistency by adding more stock if it feels too thick. The goal is a luscious, velvety texture that coats the spoon but still feels light.

Step 4: Add Cream and Season

Stir in the oat cream or coconut milk to bring a silky, subtle sweetness that complements the roasted flavors beautifully. Taste your soup and season it with salt and pepper as needed. A few careful tweaks here brighten the flavors and balance the dish perfectly.

Step 5: Gently Reheat and Serve

Warm your soup over medium heat until hot but not boiling. This final reheating ensures all those lovely aromas come together just right. Once warmed through, ladle the soup into bowls and add a finishing touch with fresh parsley and a sprinkle of red chili flakes if you’re feeling adventurous.

How to Serve Roasted Sweet Potato Soup Recipe

Garnishes

Fresh parsley adds a pop of green color and a clean, herbaceous note that contrasts beautifully with the soup’s sweetness. Red chili flakes offer a subtle spicy kick for those who love a little heat, bringing balance and excitement to each spoonful. Consider toasted pumpkin seeds or a swirl of extra oat cream for texture and creaminess.

Side Dishes

Pair this soup with crusty bread or warm garlic naan to soak up every drop of the delicious liquid. A light mixed greens salad or roasted Brussels sprouts complement the natural sweetness of the soup nicely, rounding out your meal with contrasting textures.

Creative Ways to Present

Serve the soup in rustic bowls or mugs for a cozy vibe. You can also drizzle a bit of chili oil on top for an elegant, spicy twist, or sprinkle roasted chickpeas for a crunchy surprise. If entertaining, set out bowls with a variety of toppings so guests can customize their bowls and have fun with the presentation.

Make Ahead and Storage

Storing Leftovers

This Roasted Sweet Potato Soup Recipe makes enough for hearty servings and leftovers, which store beautifully in an airtight container in the fridge for up to three days. Its flavors develop even more after resting, making it perfect for a ready-made lunch or quick dinner.

Freezing

If you want to enjoy this soup beyond a few days, it freezes wonderfully. Portion it into freezer-safe containers and freeze for up to three months. Given the creamy nature, some separation can happen but a good stir or reheating will bring the soup back to luscious perfection.

Reheating

Reheat leftover or frozen soup gently over medium-low heat on the stove to avoid scorching. Stir frequently until heated through. You can add a splash of stock or water if it thickens too much, ensuring you retain that velvety, spoon-pleasing consistency.

FAQs

Can I use regular cream instead of oat cream or coconut milk?

Absolutely! Regular cream will add indulgent richness to your Roasted Sweet Potato Soup Recipe, just keep in mind it will add a bit more heaviness compared to plant-based alternatives.

Is this soup suitable for vegans?

Yes, when using vegetable stock and plant-based cream like oat cream or coconut milk, this soup is entirely vegan and packed with wholesome goodness.

Can I add other vegetables to the soup?

Definitely! Butternut squash or sweet corn would be lovely additions, enhancing the sweetness and creamy texture. Just adjust roasting time accordingly to ensure all veggies are tender.

How spicy is this soup with chili flakes?

The chili flakes are just a garnish and only add mild heat. You can easily skip them or add more, depending on your preferred spice level.

What’s the best way to peel sweet potatoes?

A vegetable peeler works perfectly. If your sweet potatoes are really fresh, the skin might be thin enough to roast without peeling for a more rustic texture, just be sure to wash them thoroughly.

Final Thoughts

This Roasted Sweet Potato Soup Recipe is a beautiful example of how simple ingredients and straightforward cooking techniques come together to create something truly spectacular. It’s heartwarming, packed with flavor, and perfect to make ahead for busy weeks or special occasions alike. I can’t wait for you to try it — your kitchen will smell amazing, and your family and friends will be begging for seconds!

Roasted Sweet Potato Soup Recipe

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A comforting and creamy roasted sweet potato soup made by roasting sweet potatoes, carrots, bell peppers, onions, and garlic to bring out their natural sweetness, then blending them into a smooth, velvety soup enriched with oat cream. Perfect for a cozy meal and garnished with fresh parsley and a hint of red chili flakes for a subtle kick.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 5 servings
• Category: Soup
• Method: Roasting
• Cuisine: International
• Diet: Vegan

Ingredients

Vegetables

• 1 lb sweet potatoes (500 g, peeled and halved)
• 10.5 oz carrots (300 g, 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)

Other Ingredients

• 3 tbsp olive oil
• 2 cups vegetable stock (1/2 liter, plus more if needed)
• 3.4 fl oz oat cream or coconut milk (100 ml, plus extra for serving)
• Salt and pepper to taste
• Fresh parsley for garnish
• Red chili flakes for garnish

Instructions

1. Preheat and prepare vegetables: Preheat the oven to 425°F (220°C) / 400°F (200°C fan) / gas mark 7. Place the halved sweet potatoes, peeled and chunked carrots, halved red bell peppers, halved onions, and the whole garlic bulb with the top sliced off in a large roasting tin. Drizzle with 3 tablespoons of olive oil and season generously with salt and pepper.
2. Roast the vegetables: Cover the roasting tin with aluminum foil and roast in the preheated oven for 45-50 minutes until the vegetables are tender and caramelized, enhancing their natural sweetness.
3. Cool and extract garlic: Remove the roasting tin from oven and let the vegetables cool slightly. Squeeze the softened garlic cloves from the bulb for blending.
4. Blend the soup: Transfer the roasted vegetables and extracted garlic into a large saucepan. Pour in 2 cups (1/2 liter) of vegetable stock. Using a hand blender, puree the mixture until smooth. If the soup is too thick, add additional stock to reach the desired consistency. Stir in 3.4 fl oz (100 ml) of oat cream or coconut milk and adjust seasoning with salt and pepper.
5. Reheat the soup: Gently reheat the blended soup over medium heat until hot but avoid boiling to preserve the creamy texture.
6. Serve and garnish: Ladle the soup into bowls, garnish with fresh parsley and a sprinkle of red chili flakes for a vibrant finish.
7. Enjoy: Serve immediately and enjoy your warm and flavorful roasted sweet potato soup.

Notes

• You can substitute oat cream with coconut milk for a dairy-free version.
• Adjust the amount of vegetable stock to achieve your preferred soup thickness.
• Red chili flakes add a subtle heat but can be omitted for a milder flavor.
• Leftover soup can be stored in the refrigerator for up to 3 days.
• This soup is naturally vegan and gluten-free.
• For an extra touch, drizzle a little additional oat cream on top when serving.