Description
This Roasted Sweet Potato Soup is a comforting and creamy vegan recipe featuring roasted sweet potatoes, carrots, shallots, bell pepper, and garlic, paired with red lentils and fragrant herbs. The soup is blended to a smooth texture and enriched with coconut milk and lemon juice, making it perfect for a cozy meal that’s both flavorful and nutritious.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes, peeled and sliced in half
- 3 medium carrots, peeled
- 3 shallots, peeled
- 1 large bell pepper, whole
- 1 head garlic
Soup Base
- 6 cups vegan chicken broth or vegetable broth
- 1 cup dry red lentils
- 2 sprigs fresh rosemary
- 1 heaping tablespoon fresh grated ginger
Additional Flavorings
- 1 tablespoon lemon juice
- 1 cup coconut milk, plus more for serving
- Salt and pepper, to taste
- Parsley, for garnish
- 2 tablespoons olive oil (for roasting)
Instructions
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a baking mat to prevent sticking and make cleanup easier.
- Prep the Vegetables: Place the peeled and halved sweet potatoes, peeled carrots, shallots, and whole bell pepper on the prepared baking sheet.
- Season and Oil the Vegetables: Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle with a pinch of salt and pepper. Toss gently to coat all pieces evenly. Spread the vegetables out in one even layer for consistent roasting.
- Prepare the Garlic: Remove the excess skin from the head of garlic and cut a small portion off the top to expose the cloves. Place the garlic head on the baking sheet alongside the other vegetables.
- Roast the Vegetables: Roast the sweet potatoes and other veggies in the oven for 45-60 minutes, flipping everything halfway through. Roast until the sweet potatoes are fork-tender and vegetables are caramelized.
- Cook the Lentils and Broth: While the vegetables roast, combine the vegan chicken or vegetable broth, red lentils, rosemary sprigs, and grated ginger in a 4-quart Dutch oven or soup pot. Bring to a boil over medium heat, then cover and reduce to a simmer. Cook for 10-12 minutes or until the lentils are soft and breaking down. Remove from heat, discard the rosemary stems.
- Add Roasted Garlic and Vegetables to Pot: Squeeze the softened roasted garlic cloves out of their skins directly into the pot, discarding the skins. Add the roasted sweet potatoes, carrots, shallots, and remove the stem from the roasted bell pepper before adding it as well.
- Blend the Soup: Use an immersion blender to purée the soup in the pot until smooth and creamy.
- Add Lemon Juice and Coconut Milk: Stir in the lemon juice and 1 cup of coconut milk. Blend the soup again briefly to combine fully. Season to taste with salt and freshly cracked black pepper.
- Warm the Soup: Return the soup to medium-low heat and warm through gently until heated.
- Serve: Ladle the soup into bowls and garnish with a drizzle of coconut milk, freshly cracked pepper, and fresh parsley. Serve immediately and enjoy!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze in a freezer-safe jar or bag for up to 3 months.
- Reheating: Warm the soup on the stovetop over medium-low heat or in the microwave in 30-second increments until heated through.
- If the soup thickens upon standing, thin with a splash of vegetable broth or additional coconut milk to restore desired consistency.
- This recipe was inspired by Vanilla and Bean.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 220
- Sugar: 6g
- Sodium: 390mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
