Roasted Sweet Potato Soup

This Roasted Sweet Potato Soup is the perfect blend of sweet and savory with caramelized veggies, zesty ginger, earthy rosemary, and creamy coconut milk. It’s the ultimate comfort bowl for chilly fall and winter nights! 

Sheet pan dinners are one of our absolute favorites for quick and easy weeknights. You can typically get them in the oven in 15 minutes or less, require very little hands-on time, and are great recipes to make when you need to clear out random bits and bobs from the fridge! 

This roasted sheet pan soup is exactly that. Simply toss all the veggies and aromatics on a sheet pan, roast until golden and caramelized, then blend until a beautifully rich and creamy soup forms.

If you love the ease of our Sheet Pan Red Pepper Pasta Sauce or Sheet Pan Tofu Fajitas, you’re going to love this easy vegan soup!

Ingredients You’ll Need 

• Vegetables: A blend of sweet potatoes, carrots, and bell pepper act as the base of the soup and yield the perfect creamy, earthy, subtly sweet soup. 
• Aromatics: We prefer shallots and a full head of roasted garlic in this soup for its mild, slightly sweet flavor that compliments the natural sweetness of the carrots and sweet potato. We also add a heaping tablespoon of freshly grated ginger for its zesty warmth and brightness. Trust us – it works!
• Fresh rosemary: A sprig of fresh rosemary adds additional aromatic flavor that compliments the earthiness in the veggies. For the best flavor, we recommend fresh rosemary, but ½ teaspoon of dried rosemary works in its place.
• Red lentils: Adds protein and creates a hearty, satisfying soup while blending seamlessly into the pureed texture.
• Broth: We prefer the extra savoriness and umami boost of vegan chicken broth, but if desired or needed, feel free to opt for your favorite vegetable broth.
• Lemon juice: Brightens the flavors of the soup, helping to keep it light and balanced. 
• Coconut milk: Adds a natural creaminess that enhances the velvety texture without any dairy. We recommend using full-fat coconut milk or an unsweetened vegan heavy cream for the best results.

How to Make Roasted Sweet Potato Soup

1. Prep the veggies. Add the sweet potatoes, carrots, shallots, and bell pepper to the baking sheet. 
2. Drizzle with oil and season. Drizzle all of the veggies with 2 tablespoons of olive oil and season with a pinch of salt and black pepper. Mix until everything is well coated, then spread back out into an even layer. 
3. Prep the garlic. Remove the excess skin from the garlic head, then cut a small portion off the top of the head to expose the garlic cloves. Place the garlic onto the baking sheet.
4. Roast for 45-60 minutes. Transfer the baking sheet to the preheated oven and roast for 45-60 minutes, flipping halfway through. When ready, the sweet potatoes should be soft and fork-tender. 
5. Cook the lentils. Meanwhile, in a 4-quart Dutch oven or large soup pot over medium heat, add the broth, lentils, rosemary leaves, and ginger. Bring to a boil, then cover with the lid. Lower the heat to a simmer and cook for 10-12 minutes or until the lentils are broken down and are soft. Remove from heat and discard the rosemary stems. 
6. Add the roasted garlic to the soup pot. After the veggies have roasted until fork tender, let the garlic cool until cool enough to handle, then carefully squeeze the roasted garlic cloves into the soup pot. Discard the skin. 
7. Add roasted vegetables. Next, add in the roasted vegetables and using an immersion blender, purée until smooth. 
8. Add lemon juice and coconut milk. Use the immersion blender once more until everything is well combined and creamy. Season with salt and cracked black pepper to taste and return to medium-low heat to warm through.   
9. Serve. Once warmed to your liking, ladle the soup into soup bowls and serve with a drizzle of coconut milk, cracked black pepper, and a sprinkle of chopped parsley. 

Storage Instructions

This soup will keep for up to 5 days in an airtight container in the refrigerator or up to 3 months in a freezer safe jar or bag. Reheat leftovers in a saucepan on the stovetop over medium-low heat or in the microwave in 30 second increments until warmed through. 

Once cooled, the soup will thicken, so if you find it’s too thick the next day, add an additional splash of vegan chicken broth and coconut milk until loosened and the perfect consistency again.

More Homemade Pureed SOups YOu May Enjoy:

Soups

Roasted Red Pepper Tomato Soup

Dinner

Easy Vegan Potato Leek Soup

Gluten Free

Cream of Mushroom Soup – Easy & Vegan

Appetizers and Sides

Easy Roasted Butternut Squash and Pear Soup

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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