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Roasted Sweet Potato Soup

A warm and comforting soup made with roasted sweet potatoes, carrots, and bell peppers, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Main 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 for garnish
  • Red chili flakes for garnish

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Place sweet potatoes, carrots, bell peppers, onions, and garlic in a roasting tin.
  3. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  4. Cover with foil and roast for 45-50 minutes until tender.
  5. Allow to cool, then squeeze garlic into the mixture.
  6. Transfer roasted vegetables and garlic to a saucepan, add vegetable stock, and blend until smooth.
  7. Add oat cream or coconut milk, seasoning to taste, and reheat.
  8. Serve garnished with fresh parsley and chili flakes.

Notes

This soup can be stored in the refrigerator for 4-5 days or frozen for up to 3 months. It's easy to customize with additional spices or vegetables.