Roasted Garlic Sweet Potato Soup
Warm, velvety, and irresistibly aromatic, this Roasted Garlic Sweet Potato Soup is the ultimate comfort food for chilly days. Packed with the natural sweetness of roasted sweet potatoes and caramelized garlic, this creamy soup gets a flavorful boost from fragrant ground cumin and a pinch of cinnamon, perfectly balanced by the rich, dairy-free creaminess of coconut milk. The roasted vegetables blend effortlessly into a smooth and luscious texture, making every spoonful a delight. Topped with fresh thyme and crunchy croutons or crispy chickpeas, this hearty soup is not only vegan and gluten-free but also brimming with wholesome, nourishing goodness. Whether served as a cozy appetizer or a satisfying main course, this recipe is sure to become a fall and winter favorite!
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Recipe Information
Ingredients
- 4 medium-sized (about 2 pounds) sweet potatoes
- 1 large head garlic
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 large, diced carrot
- 4 cups vegetable broth
- 1 cup (full-fat) coconut milk
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 1 teaspoon (optional, for garnish) fresh thyme
- optional (for serving) croutons or crispy chickpeas
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes, dice them into 1-inch cubes, and place them on a baking sheet lined with parchment paper.
Slice off the top of the garlic head to expose the cloves, drizzle it with 1 tablespoon of olive oil, and wrap it in aluminum foil.
Place the diced sweet potatoes and the wrapped garlic on the baking sheet. Drizzle the sweet potatoes with 2 tablespoons of olive oil, and toss to coat evenly.
Roast the sweet potatoes and garlic in the oven for 30-35 minutes, or until the sweet potatoes are fork-tender and the garlic is soft and fragrant.
Meanwhile, heat a large pot over medium heat and sauté the diced onion and carrot in a drizzle of olive oil until softened, about 5-7 minutes.
Once the garlic is cool enough to handle, squeeze the roasted cloves out of their skins and into a blender or the pot.
Add the roasted sweet potatoes, onion, carrot, vegetable broth, cumin, cinnamon, salt, and pepper into the blender or pot.
Blend the mixture (in batches if necessary) until smooth, or use an immersion blender directly in the pot to puree the soup.
Return the soup to the pot (if using a blender), and stir in the coconut milk. Heat gently over low heat until warmed through, about 5 minutes. Adjust seasoning as needed.
Serve the soup hot, garnished with fresh thyme and optional croutons or crispy chickpeas for added texture.
Nutrition Facts
Calories |
4308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6904 mg | 300% | |
| Total Carbohydrate | 888.7 g | 323% | |
| Dietary Fiber | 129.7 g | 463% | |
| Total Sugars | 203.9 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1548 mg | 119% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 2806 mg | 60% | |
*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.
