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.
Ingredients
Scale
Main Ingredients
- 2 pounds sweet potatoes (3–4 medium-sized, peeled and cut into chunks)
- 1 medium yellow onion, chopped
- 2 tablespoons olive oil, divided
- 2 cups vegetable stock or broth
- 1 can (13 ounces / 400 milliliters) coconut milk
Spices
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon ginger powder
- Pinch of cayenne pepper
Optional Garnishes
- Cilantro or parsley, chopped
- Crushed roasted pecans
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
Nutrition
- Serving Size: 1 cup (approx. 240 ml)
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 360 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Roasted Sweet Potato Soup, Vegan Soup, Coconut Milk Soup, Healthy Soup, Comfort Food
