Roasted Sweet Potato Soup
Warm, creamy, and comforting roasted sweet potato soup — vegan-friendly and packed with flavor. Perfect for cozy fall and winter meals!
Ingredients
- 2 pounds 900 g sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups 960 ml vegetable broth
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1/2 cup 120 ml coconut milk (optional, for creaminess)
- Fresh parsley or pumpkin seeds for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tablespoon olive oil and roast on a baking sheet for 25–30 minutes until tender and caramelized.
- In a large pot, heat remaining olive oil over medium heat. Sauté onion for 5 minutes until translucent. Add garlic, cumin, and smoked paprika; cook 1 minute.
- Add roasted sweet potatoes and vegetable broth. Season with salt and pepper. Bring to a boil, reduce heat, and simmer for 10 minutes.
- Blend the soup using an immersion blender or in batches in a standard blender until smooth.
- Stir in coconut milk (if using). Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with fresh parsley or pumpkin seeds. Serve warm.
Notes
- Roasting sweet potatoes first brings out their natural sweetness.
- For a thicker soup, start with less broth and adjust to desired consistency.
- Add a pinch of cayenne for a spicy kick if desired.
- This soup freezes well for up to 3 months.