Roasted Sweet Potato Soup Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- Reheat the soup: Gently reheat the blended soup over medium heat until hot but avoid boiling to preserve the creamy texture.
- Serve and garnish: Ladle the soup into bowls, garnish with fresh parsley and a sprinkle of red chili flakes for a vibrant finish.
- 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.
Find it online: https://bitezly.com/roasted-sweet-potato-soup-recipe/
