Description
This creamy and flavorful Roasted Sweet Potato Soup is a comforting vegan recipe perfect for chilly days. Roasting the sweet potatoes, carrots, shallots, bell pepper, and garlic brings out their natural sweetness and depth. Combined with red lentils, fresh ginger, coconut milk, and a hint of lemon juice, this soup is both hearty and refreshing. It’s an easy one-pot meal that can be enjoyed as a wholesome lunch or dinner.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes, peeled and sliced in half
- 3 medium carrots, peeled
- 3 shallots, peeled
- 1 large bell pepper, whole
- 1 head garlic
Soup Base
- 6 cups vegan chicken broth or vegetable broth
- 1 cup dry red lentils
- 2 sprigs fresh rosemary
- 1 heaping tablespoon fresh grated ginger
- 1 tablespoon lemon juice
- 1 cup coconut milk, plus more for serving
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Parsley, for garnish
Instructions
- Preheat and prepare the baking sheet: Preheat the oven to 425 F and line a large baking dish with parchment paper or a baking mat to prevent sticking.
- Prep the veggies: Add the sweet potatoes, carrots, shallots, and whole bell pepper to the prepared baking sheet.
- Drizzle with oil and season: Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle with salt and pepper. Toss gently to coat all pieces evenly. Spread everything out into one even layer.
- Prepare the garlic: Remove the excess outer skin from the garlic head, then slice off the top portion of the bulb to expose the cloves. Place the garlic head on the baking sheet alongside the vegetables.
- Roast the vegetables and garlic: Roast in the oven for 60 minutes or until the sweet potatoes are fork tender, flipping everything halfway through the roasting time for even cooking.
- Cook the lentils: While roasting, place the broth, red lentils, rosemary sprigs, and grated ginger into a 4-quart Dutch oven or large soup pot. Bring to a boil over medium heat, then cover and reduce heat to a simmer. Cook for 12 minutes or until lentils are soft and broken down. Remove from heat and discard rosemary stems.
- Add roasted garlic and vegetables: Squeeze the soft roasted garlic cloves out of their skin into the soup pot. Add the remaining roasted vegetables, making sure to remove the stem from the bell pepper before adding.
- Purée the soup: Using an immersion blender, blend the soup until smooth and creamy. Add the lemon juice and 1 cup coconut milk, then blend again. Taste and adjust seasoning with salt and pepper as needed.
- Warm the soup: Return the soup to medium-low heat for a few minutes to warm through after blending.
- Serve: Ladle the soup into bowls and garnish with a drizzle of coconut milk, freshly cracked black pepper, and chopped fresh parsley. Serve hot and enjoy.
Notes
- This soup will keep for up to 5 days refrigerated in an airtight container or freeze for up to 3 months in a freezer-safe jar or bag.
- If the soup thickens after storage, loosen it with additional vegan chicken broth or coconut milk when reheating.
- Reheat leftovers gently on the stovetop over medium-low heat or in the microwave in 30-second increments, stirring in between.
- For extra spice, consider adding a pinch of cayenne or smoked paprika when blending.
- This recipe is inspired by Vanilla, bringing warm flavors and comforting textures to your table.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
