As the days grow shorter and the chill in the air becomes more pronounced, there’s nothing quite like a steaming bowl of soup to bring comfort and warmth. This Roasted Sweet Potato Soup is a perfect blend of sweet and savory flavors, enhanced by the smoky notes of roasted vegetables and a hint of spice. Whether you’re looking to cozy up on a chilly evening or serve a nutritious meal to family and friends, this soup is sure to satisfy.
Why You’ll Adore This Soup
Roasting vegetables intensifies their natural flavors, creating a rich and deep base for the soup. The combination of sweet potatoes, carrots, and red bell peppers not only adds vibrant color but also ensures a delightful mix of textures. The addition of fresh parsley and red chili flakes introduces a burst of freshness and a subtle kick, making each spoonful a harmonious blend of flavors. Plus, this recipe is vegan-friendly and easily adaptable to suit various dietary preferences.
vegan-friendly and easily adaptable to suit various dietary preferences.
Ingredients
- Sweet potatoes, of course! They give the soup its sweet flavor, vibrant color, and luscious texture.
- Carrots – These add an earthy sweetness and beautiful orange hue to the soup.
- Red bell peppers – They introduce a mild sweetness and a hint of smokiness when roasted.
- Onions and garlic – For savory depth of flavor that balances the sweetness of the vegetables.
- Olive oil – Essential for roasting, it brings out the natural flavors of the vegetables.
- Vegetable stock – Provides a rich, savory base for the soup; use store-bought or homemade.
- Oat cream or coconut milk – Adds a creamy texture and richness, making the soup velvety smooth.
- Salt and pepper – To enhance and bring all the flavors together.
- Fresh parsley and red chili flakes – For a burst of freshness and a subtle spicy kick as garnish.
Instructions
1. Prep and Roast the Vegetables
Start by preheating your oven to 425°F (220°C) / 400°F (200°C fan) / gas mark 7. In a large roasting tin, arrange the halved sweet potatoes, carrots, red bell peppers, and onions. Place the whole garlic bulb on top, ensuring the cloves are exposed. Drizzle everything with 3 tablespoons of olive oil, and season generously with salt and pepper.
Cover the roasting tin tightly with aluminum foil to retain moisture and roast the vegetables for 45-50 minutes, or until they are tender and beautifully caramelized.
2. Blend the Soup
Once roasted, remove the tin from the oven and let the vegetables cool slightly. Carefully squeeze the softened garlic cloves out of their skins. Transfer all the roasted vegetables and garlic into a large saucepan.
Pour in 2 cups (1/2 liter) of vegetable stock. Using a hand blender, purée the mixture until smooth and creamy. If the soup is too thick for your liking, feel free to add more vegetable stock until you reach your desired consistency.
3. Finish with Cream and Seasoning
Stir in 3.4 fl oz (100ml) of oat cream or coconut milk to add a luscious creaminess to the soup. Taste and adjust the seasoning with additional salt and pepper as needed. Gently reheat the soup over medium heat, ensuring it’s heated through without boiling.
4. Serve and Garnish
Ladle the soup into your favorite bowls and finish with a drizzle of oat cream for an extra touch of richness. Sprinkle fresh parsley and a pinch of red chili flakes on top for a burst of color and a subtle spicy kick.
Tips for the Perfect Soup
- Extended Roasting Time: Roasting the vegetables for a longer period ensures they develop deep, caramelized flavors. If after 50 minutes the vegetables aren’t as soft as you’d like, give them an additional 5-10 minutes.
- Cream Alternatives: While oat cream and coconut milk are excellent for a dairy-free option, feel free to use heavy cream or Greek yogurt for a richer texture.
- Adjust the Spice Level: If you love heat, add more red chili flakes or a dash of cayenne pepper to elevate the soup’s warmth.
- Storage: This soup stores well in the refrigerator for up to 5 days and can be frozen for up to 3 months. Reheat gently on the stove, adding a splash of vegetable stock if needed.
Serving Suggestions
Pair this Roasted Sweet Potato Soup with a crusty baguette or warm sourdough for a satisfying meal. A side salad with a tangy vinaigrette can add a refreshing contrast to the rich, creamy soup. For an extra touch, sprinkle some toasted pumpkin seeds or a drizzle of balsamic glaze on top.
Final Thoughts
This Roasted Sweet Potato Soup is a testament to how simple ingredients can transform into something truly extraordinary with a bit of roasting and seasoning. It’s perfect for chilly evenings, offering both comfort and nourishment in every bowl. Give it a try and let the flavors of autumn warm your heart and home.
Roasted Sweet Potato Soup
Equipment
- Large roasting tin
- aluminum foil
- Hand blender (immersion blender)
- Large saucepan
- Cutting board and knife
Ingredients
- 1 lb sweet potatoes 500g, peeled and halved
- 10.5 oz carrots 300g, 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
- 3 tbsp olive oil
- 2 cups vegetable stock 1/2 liter, plus more if needed
- 3.4 fl oz oat cream or coconut milk 100ml , plus extra for serving
- Salt and pepper to taste
- Fresh parsley and red chili flakes for garnish
Instructions
- Preheat the oven to 425°F (220°C) / 400°F (200°C fan) / gas mark 7. Place the halved sweet potatoes, carrots, bell peppers, halved onions, and the whole garlic bulb in a large roasting tin. Drizzle with 3 tablespoons of olive oil, and season generously with salt and pepper.
- Cover the roasting tin with aluminum foil and roast the vegetables for 45-50 minutes, until they are tender and caramelized.
- Once roasted, remove the tin from the oven and allow the vegetables to cool slightly. Squeeze the softened garlic cloves out of the bulb.
- Transfer the roasted vegetables and garlic into a large saucepan and pour in 2 cups (1/2 liter) of vegetable stock. Use a hand blender to purée the mixture until smooth. If the soup is too thick, add more stock until the desired consistency is reached. Stir in 3.4 fl oz (100ml) of oat cream and adjust the seasoning with salt and pepper.
- Gently reheat the soup over medium heat until it’s hot but not boiling.
- Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of red chili flakes. Serve immediately.
- Enjoy your flavorful roasted sweet potato soup
Notes
• Consistency Adjustment: Add more vegetable stock if a thinner soup is preferred.
• Spice Level: Increase red chili flakes for added heat or reduce for a milder flavor.
Storage:
◦ Refrigerator: Up to 5 days
◦ Freezer: Up to 3 months (reheat gently on the stove, adding extra stock if needed)
• Garnish Ideas: Top with toasted pumpkin seeds, a drizzle of balsamic glaze, or a sprinkle of fresh herbs for added texture and flavor.
• Serving Suggestions: Pair with crusty bread, a fresh side salad, or a light vinaigrette to complement the rich flavors of the soup.
Very good – a tasty, simple, and hearty dish! The only thing that is (unless I missed it) there is no temperature listed to roast the vegetables. I initially roasted them at 350 degrees for 25 minutes but the sweet potatoes were still hard after that. I upped the heat to 450 and cooked them for an additional 20 minutes or so and then followed the rest of the steps and the soup was great! Added a little bit of cayenne pepper for some spicy kick.
So delicious, hands free and yet comforting and nutritious. We made it today, loved it !!!
Will have to try it again. Tasted great until the apple cider vinegar. 2 tbsp is WAY too much. After adding it, that’s all I could taste and had to keep cutting it down but even then it was too much. I will be halving it or excluding it next time. Overall a great and easy recipe. Will try again!
Can you please provide an oven temp? You provide the roasting time of 20-25 mins in a preheated oven, that must be preheated for a specific temp setting to roast for that amount of time. Thank you!
You roast the red peppers whole, but do you core and take out seeds inside before blending all ingredients together?
I kept the temp at 450 and all veggies were done in about 45 minutes
This recipe is DELISH! Easy to make and will be part of my fall rotation! Thank you for sharing.