Roasted Sweet Potato Garlic Soup
Warm up with the velvety embrace of Roasted Sweet Potato Garlic Soup, a comfort food masterpiece that combines wholesome roasted sweet potatoes, buttery caramelized garlic, and a lush swirl of coconut milk. This vibrant, golden-hued soup is accentuated with earthy spices like cumin, cinnamon, and smoked paprika, creating a deeply layered flavor profile that’s both cozy and aromatic. Perfect for a hearty weeknight dinner or an elegant starter, this recipe is easy to prepare with simple ingredients and takes just under an hour from start to finish. Serve it steaming hot with a garnish of fresh thyme for an irresistible, gourmet touch. Whether you’re seeking a dairy-free, gluten-free option or just crave something nourishing, this soup is sure to be a hit.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 1 whole bulb garlic
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 cups vegetable broth
- 1 cup coconut milk (unsweetened)
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes into 1-inch pieces and place them on a baking sheet.
Slice the top off the garlic bulb to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap in aluminum foil.
Drizzle the sweet potato cubes with 1 tablespoon of olive oil, sprinkle with a pinch of salt, 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 caramelized. Set them aside to cool slightly.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
Dice the yellow onion and sauté in the pot for 5-7 minutes, or until softened and slightly golden.
Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the roasted sweet potatoes, vegetable broth, ground cumin, ground cinnamon, smoked paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
Using an immersion blender (or working in batches with a regular blender), puree the soup until smooth and creamy.
Stir in the coconut milk and adjust the seasoning with more salt or pepper if needed.
Serve hot, garnished with a sprinkle of fresh thyme leaves if desired.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4945 mg | 215% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 52.1 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2965 mg | 63% | |
*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.
