Roasted Sweet Potato Soup
Indulge in a bowl of warmth with this Roasted Sweet Potato Soup, a perfect blend of sweet and savory flavors enhanced by caramelized carrots and red bell peppers. This hearty, vegan-friendly soup is garnished with fresh parsley and a touch of red chili flakes, making it an ideal comfort meal for chilly evenings.
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
• Cream Alternatives: Substitute oat cream with coconut milk for a richer texture or use heavy cream for a non-vegan option.
• 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.
• 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.
Nutrition
Calories: 250kcal