Roasted Sweet Potato Soup is a warm and comforting dish that brings joy with every spoonful. This soup is perfect for chilly evenings or whenever you crave something nourishing. With its blend of sweet potatoes, carrots, and colorful bell peppers, this soup is not only delicious but also packed with nutrients. The roasting process enhances the natural sweetness of the vegetables, while the garlic adds a rich depth of flavor. This recipe is straightforward and can be enjoyed by everyone, including those on a vegan or vegetarian diet.
Why Make This Recipe
There are many reasons to make Roasted Sweet Potato Soup. First and foremost, it is easy to prepare with minimal kitchen skills required. A few simple steps lead to a deliciously creamy and flavorful soup.
Another reason to try this recipe is the health benefits it provides. Sweet potatoes are full of vitamins and minerals, including vitamin A, vitamin C, and potassium. They are known for their antioxidant properties, which may support the immune system and promote good digestion. Carrots and bell peppers add even more nutrients, enhancing this soup’s health profile.
Furthermore, this soup is perfect for meal prep. You can make a big batch and enjoy it throughout the week. It’s also a great way to sneak in vegetables for picky eaters, making it a family-friendly option. Plus, the garnishes of fresh parsley and red chili flakes add a beautiful touch that makes serving this dish a delight.
Finally, making Roasted Sweet Potato Soup gives you the chance to fill your home with a wonderful aroma. The scent of roasted vegetables mingling with garlic is simply irresistible!
How to Make Roasted Sweet Potato Soup
Making Roasted Sweet Potato Soup is a simple process. Here is a step-by-step guide that will make it easy for you to whip up this tasty dish at home.
Ingredients:
- 1 lb sweet potatoes, peeled and halved
- 10.5 oz carrots, peeled and cut into chunks
- 2 red bell peppers
- 1-2 onions, peeled and halved
- 1 whole garlic bulb, top sliced off to expose cloves
- 3 tbsp olive oil
- 2 cups vegetable stock
- 3.4 fl oz oat cream or coconut milk
- Salt and pepper to taste
- Fresh parsley and red chili flakes for garnish
Directions:
Preheat the oven to 425°F (220°C).
Start by turning on your oven and setting it to the right temperature. Preheating will help your vegetables roast evenly.Place sweet potatoes, carrots, bell peppers, onions, and garlic in a roasting tin.
Get a large roasting tin or baking sheet. Place the prepared sweet potatoes, carrots, red bell peppers, halved onions, and sliced garlic bulb on it. Make sure they are spread out evenly for the best roasting results.Drizzle with olive oil, season with salt and pepper, and toss to coat.
Take your olive oil and drizzle it over the vegetables. Add salt and pepper to your liking. Use your hands or a spatula to toss everything together so that the vegetables are well-coated with oil and seasoning.Cover with foil and roast for 45-50 minutes until tender.
Cover the roasting tin with aluminum foil. This step helps trap the heat and steam the vegetables, making them tender. Place the tin in the preheated oven and set a timer for 45 to 50 minutes. Check if the veggies are tender by poking them with a fork.Allow to cool, then squeeze garlic into the mixture.
Once the vegetables are cooked, take them out of the oven and allow them to cool for a few minutes. Carefully remove the foil. When cooled enough to handle, squeeze the soft roasted garlic into the vegetable mix.Transfer roasted vegetables and garlic to a saucepan, add vegetable stock, and blend until smooth.
Gather the roasted vegetables and garlic and place them into a large saucepan. Pour in the vegetable stock. Using an immersion blender, or transferring to a regular blender, blend until the mixture is completely smooth. If you prefer a chunkier soup, you can blend it less.Add oat cream or coconut milk, seasoning to taste, and reheat.
Once the soup is smooth, stir in the oat cream or coconut milk. Adjust the seasoning with more salt and pepper if needed. Place the saucepan back on low heat to warm the soup gently.Serve garnished with fresh parsley and chili flakes.
Ladle the soup into bowls. Top with freshly chopped parsley and a sprinkle of red chili flakes for a bit of heat. Enjoy your delicious homemade Roasted Sweet Potato Soup!
How to Serve Roasted Sweet Potato Soup
Serving Roasted Sweet Potato Soup is a wonderful experience. You can enjoy it on its own or pair it with crusty bread or warm rolls for a hearty meal. A sprinkle of freshly chopped parsley not only adds a pop of color but also enhances the flavor.
You can also turn this soup into a full meal by serving it alongside a fresh salad. A simple green salad with a light vinaigrette works well to balance the richness of the soup. Additionally, a side of homemade croutons can add a delightful crunch to each bite.
If you like a bit of heat, consider adding a few drops of hot sauce to your bowl before serving. This little extra step lets you control the spice level based on personal preference.
How to Store Roasted Sweet Potato Soup
Storing Roasted Sweet Potato Soup is easy and straightforward. If you have leftovers, allow the soup to cool completely before transferring it to an airtight container. You can store it in the fridge for up to 4-5 days.
If you want to keep it longer, consider freezing the soup. Pour the cooled soup into freezer-safe containers or zip-top bags, leaving some space for expansion. It can be frozen for up to 3 months. When you are ready to enjoy it again, simply thaw it overnight in the fridge before reheating.
Reheat the soup on the stovetop over low heat, stirring occasionally. If the soup thickens too much after being stored, add a little extra vegetable stock or water to reach your desired consistency.
Tips to Make Roasted Sweet Potato Soup
Experiment with spices.
While the base recipe is delicious on its own, feel free to get creative with spices. Adding cumin or coriander can elevate the flavors even more. For a smoky taste, consider a pinch of smoked paprika.Variations on the cream.
If you do not have oat cream or coconut milk, other alternatives such as almond milk or cashew cream can work just as well. These will still provide a creamy texture and rich flavor.Balance sweetness with acidity.
If you find the soup too sweet, a splash of lemon juice or vinegar can help balance the flavors. This little addition brightens up the soup and makes it refreshing.Add protein.
For a heartier soup, consider adding cooked lentils or beans for a protein boost. They blend well with the flavors and add a nice texture.
Variation
If you’re looking to switch things up, consider adding other vegetables. Butternut squash or parsnips can be a great addition to the mix. You can also swap out red bell peppers for yellow or orange ones for a different taste profile. For a spicier version, try adding a jalapeño before roasting to give a kick, or serve the soup topped with crispy bacon or chorizo if you prefer a non-vegan option.
FAQs
Can I make this soup ahead of time?
Yes, you can make Roasted Sweet Potato Soup in advance. It stores well in the refrigerator for about 4-5 days, or you can freeze it for up to 3 months.
Is this soup vegan?
Yes, this recipe is vegan-friendly. It uses vegetable stock and plant-based cream options. Always check the label of your cream to be sure it meets your dietary needs.
Can I use other types of potatoes?
While sweet potatoes are the star of this recipe, you could try using other potatoes as well. However, the flavor and sweetness will differ. Yukon Gold or red potatoes can be nice alternatives but may need additional spices to enhance their taste.
By following this straightforward guide, you will be well on your way to enjoying a big bowl of delicious Roasted Sweet Potato Soup. Whether as a main dish or a cozy side, this recipe is sure to please family and friends alike!
Roasted Sweet Potato Soup
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- Place sweet potatoes, carrots, bell peppers, onions, and garlic in a roasting tin.
- Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Cover with foil and roast for 45-50 minutes until tender.
- Allow to cool, then squeeze garlic into the mixture.
- Transfer roasted vegetables and garlic to a saucepan, add vegetable stock, and blend until smooth.
- Add oat cream or coconut milk, seasoning to taste, and reheat.
- Serve garnished with fresh parsley and chili flakes.