If you are looking for a comforting, creamy, and vibrant dish to cozy up with, this Roasted Sweet Potato Soup is an absolute winner. The deep, caramelized sweetness of roasted sweet potatoes blends perfectly with warming spices and the richness of coconut milk, creating a bowl of pure deliciousness that feels like a warm hug. It’s simple to make, packed with flavor, and ideal for any season. Whether you’re preparing a weeknight dinner or something special for guests, this Roasted Sweet Potato Soup will quickly become one of your go-to favorites.

Roasted Sweet Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses simple, pantry-friendly ingredients that come together beautifully to create a soup that bursts with flavor and lovely texture. Each ingredient plays a key role in enhancing the taste and the comforting qualities of the dish.

Sweet potatoes (2 pounds): The star ingredient providing natural sweetness and creamy texture.
Olive oil (2 tablespoons): Used for roasting to get that golden caramelization and to bring depth.
Yellow onion (1 medium): Adds a pleasant savory base and a touch of sweetness when roasted.
Vegetable stock (2 cups): The liquid foundation that blends all flavors smoothly without overpowering.
Coconut milk (1 can, 13 oz): Brings creamy richness and a subtle tropical note.
Garlic powder (1 teaspoon): Enhances the aromatic profile with mild garlic flavor.
Salt (¼ teaspoon): Elevates all the flavors.
Black pepper (¼ teaspoon): Adds gentle heat and complexity.
Paprika (1 teaspoon): Brings smoky warmth and vibrant color.
Chili powder (1 teaspoon): Gives a subtle spicy kick that balances the sweetness.
Ginger powder (1 teaspoon): Adds a touch of earthiness and warmth.
Cayenne pepper (pinch): A tiny spark of heat to awaken the palate.
Optional garnishes (cilantro, parsley, crushed pecans): For extra fresh flavor and crunchy texture.

How to Make Roasted Sweet Potato Soup

Step 1: Roast the Sweet Potatoes and Onions

Start by preheating your oven to 400 degrees Fahrenheit and lining a baking sheet with foil for easy cleanup. Peel and cut the sweet potatoes into chunks, drizzle with one tablespoon of olive oil, then season lightly with salt and pepper. Toss in the chopped onion as well. Spread everything out evenly on the baking sheet so each piece has room to roast properly and caramelize beautifully. Roast for about 20 minutes until tender and golden brown with those irresistible roasted edges that build the soup’s deep flavor.

Step 2: Blend the Ingredients Together

Transfer the warm roasted sweet potatoes and onions into your blender or food processor. Add in the vegetable broth, coconut milk, and all your spices—garlic powder, paprika, chili powder, ginger, cayenne, salt, and black pepper. Blend everything well for 1-2 minutes until silky smooth. If your blender is small, blend in batches, just split the liquid ingredients evenly to help achieve the perfect consistency.

Step 3: Simmer the Soup

Pour the blended mixture into a heavy-bottomed pan set over medium heat. Bring the soup gently to a simmer and let it cook for about 30 minutes. This simmering step lets all the flavors mingle and deepen together for that comforting, well-rounded taste we’re chasing in our Roasted Sweet Potato Soup.

Step 4: Optional Final Blend for Smoothness

If you prefer your soup ultra-smooth and velvety, allow it to cool for a bit, then blend once more until the texture feels just right to you. This extra step is totally optional but highly recommended if you love creamy soups without any chunks.

How to Serve Roasted Sweet Potato Soup

Garnishes

Garnishing your Roasted Sweet Potato Soup turns it from delicious to absolutely stunning. Try sprinkling crushed roasted pecans on top for a delightful crunch that contrasts perfectly with the creamy soup base. Fresh cilantro or parsley adds a pop of green color and a herbaceous brightness that lifts all the warm spices.

Side Dishes

This soup is the star of the show but pairs wonderfully with light, crisp side dishes. Serve it alongside a fresh green salad, crusty artisan bread, or simple garlic toast to soak up every last drop. For a heartier meal, a warm grain bowl or roasted vegetables are excellent companions.

Creative Ways to Present

For special occasions or entertaining, consider serving the Roasted Sweet Potato Soup in hollowed-out mini pumpkins or small bread bowls for an impressive presentation. A swirl of coconut cream or a drizzle of chili oil on top can add a professional look and extra flavor. Adding microgreens or edible flowers as garnish can make your soup feel gourmet with minimal effort.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which might be rare given how tasty this soup is), store them in an airtight container in the refrigerator. The flavors actually develop even more after a day or two. Your Roasted Sweet Potato Soup will keep well for 3 to 4 days without losing its charm.

Freezing

This soup freezes beautifully. Portion it into freezer-safe containers or bags and it’ll keep for up to 3 months. Just be sure to leave some room for expansion. When you’re ready to enjoy, thaw it overnight in the fridge or gently warm directly from frozen on the stove.

Reheating

The best way to reheat your soup is slowly over low to medium heat on the stovetop, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of broth or water to loosen it while preserving its luscious texture and flavor.

FAQs

Can I use regular milk instead of coconut milk?

While coconut milk adds a subtle sweetness and richness, you can substitute with whole milk or cream for a different, but still creamy, flavor. If you do this, keep in mind the slight coconut essence will be missing.

Is this soup vegan?

Yes, this Roasted Sweet Potato Soup is completely vegan as long as you use vegetable broth and plant-based garnishes. It’s a nourishing, plant-friendly option anyone can enjoy.

Can I make this soup spicy?

Absolutely! Adjust the cayenne pepper and chili powder to taste, or add fresh chopped chili peppers during blending if you want a real kick.

What can I use instead of sweet potatoes?

You could experiment with butternut squash or pumpkin for a similar creamy and sweet flavor profile, but keep in mind the final taste and texture will differ slightly.

How thick should the soup be?

Roasted Sweet Potato Soup should be creamy and smooth but not overly thick. You want it to coat the spoon nicely and flow easily in the bowl. Adjust liquid amounts to get your preferred consistency.

Final Thoughts

This Roasted Sweet Potato Soup is one of those magical recipes that feels like comfort in a bowl. Its lovely blend of roasted sweetness, warm spices, and coconut creaminess makes it a true crowd-pleaser. Give this recipe a try — I promise it will become a cherished favorite you’ll return to again and again whenever you crave something wholesome and delicious.

Roasted Sweet Potato Soup Recipe

★★★★★

5.3 from 26 reviews

Author: Thomas
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Vegan

Print Recipe

Description

A creamy and flavorful Roasted Sweet Potato Soup, featuring roasted sweet potatoes blended with coconut milk and a blend of warming spices, perfect for a comforting and nutritious meal.

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil to prevent sticking and aid cleanup.
Prepare Sweet Potatoes and Onions: Peel and cut the sweet potatoes into small chunks. Drizzle with 1 tablespoon olive oil, then season with salt and pepper. Add the chopped onions and toss well to coat everything evenly.
Roast Vegetables: Spread sweet potatoes and onions in a single layer on the prepared baking sheet. Roast in the oven for about 20 minutes or until the sweet potatoes are tender and slightly caramelized.
Blend Soup Base: Transfer roasted sweet potatoes and onions into a blender or food processor. Add vegetable broth, coconut milk, garlic powder, paprika, chili powder, ginger powder, and cayenne pepper. Blend on high for 1-2 minutes until smooth. If your blender is small, blend in two batches using half the liquid each time to help blending.
Simmer Soup: Pour the blended mixture into a large heavy-bottom pot. Heat over medium, bringing to a gentle simmer. Let it cook for about 30 minutes to allow flavors to meld and the soup to thicken slightly.
Optional Extra Blending: For a smoother texture, let the soup cool slightly and blend again until you reach desired consistency.
Serve and Garnish: Serve warm, garnished with chopped cilantro or parsley and crushed roasted pecans for added crunch and flavor.
Store Leftovers: Refrigerate any leftover soup in an airtight container for up to 3-4 days.

Notes

Adjust spices and cayenne pepper to your preferred heat level.
Use fresh herbs for garnish to enhance flavor and presentation.
The soup can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
If you prefer a thinner soup, add extra vegetable broth to reach your desired consistency.
This recipe is naturally vegan and gluten free.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Roasting and blending
Cuisine: American