Creamy Vegan Roasted Sweet Potato Soup
Indulge in the velvety flavors of Creamy Vegan Roasted Sweet Potato Soup, a comforting delight that's as nourishing as it is flavorful. This plant-based recipe harmoniously blends roasted sweet potatoes, caramelized onion, and garlic with the rich creaminess of full-fat coconut milk. A warming medley of spices like smoked paprika, cumin, and a hint of cinnamon elevates the soup to new levels of cozy. Perfectly pureed to silky perfection, this dairy-free soup is both wholesome and satisfying. Ready in under an hour and easy to prepare, it's an ideal choice for weeknight dinners or holiday starters. Garnish with fresh parsley for a pop of color and a touch of brightness. Whether you're vegan or simply craving something indulgent and healthy, this roasted sweet potato soup is sure to delight your taste buds!
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Recipe Information
Ingredients
- 3 medium sweet potatoes
- 1 medium yellow onion
- 3 pieces garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel the sweet potatoes and cut them into 1-inch cubes. Peel and roughly chop the onion. Place the sweet potatoes, onion, and garlic cloves on the prepared baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat and spread out evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, flipping halfway through, until the sweet potatoes are fork-tender and slightly caramelized.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the roasted vegetables and stir to combine.
Pour in the vegetable broth and bring to a simmer. Stir in the ground cumin, smoked paprika, ground cinnamon, sea salt, and black pepper.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy. Return the soup to the pot if using a blender.
Stir in the coconut milk and cook for an additional 5 minutes over low heat to warm through. Taste and adjust seasonings as needed.
Divide the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4825 mg | 210% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 44.6 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2631 mg | 56% | |
*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.
