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Craving a warm, hearty dish for chilly days? Roasted Sweet Potato Soup is a Velvety Vegan Soup that blends caramelized sweet potatoes with savory spices for a creamy, comforting bowl. Perfect for lunch, dinner parties, or cozy nights, this vegan-friendly soup is both nutritious and delicious. With simple steps, Roasted Sweet Potato Soup is easy to make and sure to impress. Let’s dive into this soul-warming recipe!

Ingredients for Roasted Sweet Potato Soup

Here’s what you’ll need for Roasted Sweet Potato Soup (serves 4–6):

For the Soup:

2 lbs (900g) sweet potatoes, peeled and cubed
2 tbsp (30ml) olive oil
1 medium onion (150g), chopped
3 cloves garlic, minced
1 tsp ground cumin
½ tsp smoked paprika
4 cups (960ml) vegetable broth
½ tsp salt (or to taste)
¼ tsp black pepper
½ cup (120ml) coconut milk (optional, for creaminess)
Fresh parsley or pumpkin seeds, for garnish

Equipment

Baking sheet
Large pot
Wooden spoon or spatula
Immersion blender (or standard blender)
Measuring cups and spoons
Ladle

Ingredient Tips

Sweet Potatoes: Fresh sweet potatoes yield the best flavor for Velvety Vegan Soup; choose firm ones with smooth skin.
Coconut Milk: Adds creaminess; omit for a lighter soup or use almond milk for variety.
Broth: Low-sodium vegetable broth allows better seasoning control.
Spices: Adjust cumin and paprika to taste for a bolder flavor.
Garnish: Fresh parsley or pumpkin seeds add texture and vibrancy.

Directions for Roasted Sweet Potato Soup

Let’s make this Roasted Sweet Potato Soup—a perfect Velvety Vegan Soup!

Roast the Sweet Potatoes

I preheat the oven to 400°F (200°C). I toss 2 lbs cubed sweet potatoes with 1 tbsp olive oil, spread on a baking sheet, and roast for 25–30 minutes until tender and caramelized, flipping halfway.

Cook the Aromatics

In a large pot, I heat 1 tbsp olive oil over medium heat. I add 1 chopped onion and cook for 5 minutes until translucent. I stir in 3 minced garlic cloves, 1 tsp cumin, and ½ tsp smoked paprika, cooking for 1 minute until fragrant for Velvety Vegan Soup.

Simmer the Soup

I add roasted sweet potatoes to the pot, pour in 4 cups vegetable broth, and season with ½ tsp salt and ¼ tsp black pepper. I bring it to a boil, then simmer for 10 minutes to meld flavors.

Blend the Soup

Using an immersion blender, I puree the soup until smooth. Alternatively, I transfer it to a blender in batches, blending carefully. I stir in ½ cup coconut milk (if using) and adjust seasoning.

Serve the Soup

I ladle Roasted Sweet Potato Soup into bowls, garnishing with fresh parsley or pumpkin seeds, and serve hot.

Nutrition

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 55–60 minutes
Servings: 4–6 (1 cup per serving)
Calories: ~200 kcal per serving (without coconut milk)
Macros per Serving: 30g carbs, 3g protein, 7g fat, 4g fiber

Variations

Spicy Kick: Add ¼ tsp cayenne or red pepper flakes to the pot for a Velvety Vegan Soup with heat.
Carrot Blend: Mix in 1 cup roasted carrots for added sweetness and color.
Hearty Stew: Add 1 cup chickpeas and 2 cups spinach for a filling stew.
Potato Mix: Include ½ lb roasted regular potatoes, inspired by Layla Cooks’ Crispy Smashed Potato Salad.
Creamy Twist: Use cashew cream instead of coconut milk for richness.

Serving Ideas:

Pair with Layla Cooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
Serve with Layla Cooks’ Vanilla Raspberry Iced Latte for a cozy meal.
Offer with Layla Cooks’ Grilled Lemon Herb Chicken for a hearty dinner.

Storage

I store Roasted Sweet Potato Soup in an airtight container in the fridge for up to 4 days. For freezing, I cool the soup completely, then store in freezer-safe containers for up to 3 months. I thaw overnight in the fridge and reheat on the stovetop over medium heat, stirring occasionally.

Serving Tips

Presentation: Serve Roasted Sweet Potato Soup in warm bowls with a swirl of coconut milk for a stunning Velvety Vegan Soup.
Garnish: Top with parsley, pumpkin seeds, or croutons for texture.
Pairing: Enjoy with crusty bread or Layla Cooks’ Coconut Cooler for balance.
Portion Size: 1 cup for a side; 2 cups for a main.
Occasions: Perfect for fall dinners, lunch prep, or cozy nights.

FAQs

Here are answers to some common questions about Roasted Sweet Potato Soup:

Can I use canned sweet potatoes?
Fresh is best for roasting, but in a pinch, canned can work — just skip the roasting step.

Is this soup freezer-friendly?
Yes — it freezes beautifully for up to 3 months.

Can I make it spicy?
Absolutely — add cayenne, smoked paprika, or even diced jalapeños to the pot.

Can I use milk instead of coconut milk?
Yes — but use unsweetened, and note it won’t be vegan if using dairy.

How do I avoid a gummy texture?
Blend just until smooth and avoid over-blending for Roasted Sweet Potato Soup.

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Conclusion

Roasted Sweet Potato Soup is a cozy, nourishing bowl that blends sweet, savory flavors. Perfect for any season, this Velvety Vegan Soup is a must-try. Make Roasted Sweet Potato Soup, share with loved ones, and enjoy the comforting warmth!.