Creamy Roasted Yam Soup
Warm up with a bowl of Creamy Roasted Yam Soup, a velvety, flavor-packed dish that’s both comforting and nourishing. This recipe starts with roasted yams caramelized to perfection, then blended with sautéed onions, garlic, rich coconut milk, and a fragrant mix of cumin and smoked paprika for a subtle smoky kick. The result is a creamy soup that's beautifully balanced between sweet and savory. Ready in just under an hour, this dairy-free and vegan soup is perfect for cozy weeknight dinners or as a satisfying starter. Garnish with fresh thyme for an elegant touch, and serve with crusty bread for dipping. Perfectly simple, irresistibly delicious!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 medium (about 2 pounds total) yams
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 sprigs fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel the yams and cut them into 1-inch cubes. Toss the cubes with 2 tablespoons of olive oil and spread them evenly on the prepared baking sheet.
Roast the yams in the oven for 25-30 minutes, or until they are tender and lightly caramelized, flipping them halfway through.
While the yams are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-6 minutes, or until translucent.
Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently, until fragrant.
Once the yams are roasted, transfer them to the pot with the onions and garlic. Stir well to combine.
Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10 minutes to meld the flavors.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the mixture to a countertop blender in batches and blend until smooth.
Stir in the coconut milk, ground cumin, smoked paprika, salt, and black pepper. Adjust seasoning to taste and reheat the soup gently over low heat if needed.
Serve the soup hot, garnished with fresh thyme sprigs if desired. Pair with crusty bread for an even heartier meal.
Nutrition Facts
Calories |
1017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 210.9 g | 77% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 12.3 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2870 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
