Roasted Sweet Potato Soup
Sweet potatoes, carrots, red peppers and roasted garlic blend into a creamy vegan soup. Finish with oat cream, parsley and chili flakes, and serve with bread.
Servings 5 servings
Equipment
- Large roasting tin
- aluminum foil
- Hand blender (immersion blender)
- Large saucepan
- Cutting board and knife
Ingredients
- 17.6 oz sweet potatoes peeled and halved lengthwise; quarter very thick pieces
- 10.6 oz carrots peeled and cut into chunks
- 2 red bell peppers whole; remove stems, cores and seeds after roasting
- 1–2 onions peeled and halved
- 1 garlic bulb top sliced off to expose the cloves
- 3 tbsp olive oil
- 2 cups vegetable stock plus more as needed
- 3.4 fl oz plain unsweetened oat cooking cream or canned coconut milk, plus extra to serve
- salt and black pepper to taste
- fresh parsley and red chili flakes to garnish
Instructions
- Prepare: Preheat the oven to 425°F (220°C), or 400°F (200°C fan). Place the prepared sweet potatoes, carrots, whole peppers, onions and garlic in a large roasting dish. Use a second dish if the vegetables are piled up. Drizzle with all the olive oil, including the exposed garlic cloves, and season with salt and pepper.
- Roast: Cover the dish with foil and roast for 30 minutes. Carefully remove the foil and roast for another 15–20 minutes, until the thickest sweet potato and carrot pieces are completely tender and the edges have some color. Larger pieces may need longer. Remove any vegetables that are ready earlier; loosely shield the garlic if it browns before softening.
- Remove skins and cores: Let the vegetables cool for about 5 minutes, or until safe to handle. Squeeze the soft garlic cloves out of their skins. Open the peppers and discard the stems, cores and seeds; peel off any heavily blackened skin.
- Blend: Transfer the vegetables, squeezed garlic and any unburned roasting juices to a large saucepan. Add the vegetable stock and blend with an immersion blender until smooth, keeping the head submerged to avoid splashes.
- Finish: Stir in the oat cooking cream. Add more stock, a little at a time, until the soup reaches your preferred thickness. Warm over medium-low heat for about 5 minutes, stirring, until hot throughout. Taste and adjust the salt and pepper.
- Serve: Ladle into bowls and finish with parsley, chili flakes and a little extra cream if you like.
Notes
Doneness: Timing depends on the size of the vegetables. Check the thickest roots with a knife before blending.
Blending: For a countertop blender, follow its hot-liquid filling and venting instructions and blend in batches. Do not use a sealed personal blender for hot soup.
Storage: Refrigerate promptly in shallow covered containers for 3–4 days or freeze for up to 3 months. Reheat thoroughly with extra stock as needed.