Description
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!
Ingredients
- 2 large sweet potatoes, peeled and sliced in half
- 3 medium carrots, peeled
- 3 shallots, peeled
- 1 large bell pepper, whole
- 1 head garlic
- 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
- Salt and pepper, to taste
- Parsley, for garnish
Equipment
- Large baking sheet
- Parchment paper or silicone baking mat
- 4-quart Dutch oven or large soup pot
- Spatula
- Immersion blender or high-speed blender
- Ladle
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.
- Prep the veggies. Add the sweet potatoes, carrots, shallots, and bell pepper to the baking sheet.
- Drizzle with oil and season. Drizzle with 2 tablespoons of olive oil and a pinch of salt and pepper, then mix. Spread everything out into one even layer.
- Prep the garlic. Remove the excess skin from the garlic head, then cut a small portion of the top of the head to expose the garlic cloves. Place the garlic onto the baking sheet.
- Roast for 45-60 minutes. Place the baking sheet into the oven and roast for 45-60 minutes or until the potatoes are fork tender, flipping everything halfway through.
- Cook the lentils. Meanwhile, in a 4-quart Dutch oven or soup pot, add the broth, lentils, rosemary, and ginger. Bring to a boil on medium heat, then put the lid on the pot. 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.
- Add the roasted garlic and veggies to the soup pot. Squeeze out the now soft garlic into the soup pot and discard the skin. Transfer in the remaining vegetables, being sure to remove the stem from the bell pepper.
- Add lemon juice and coconut milk. Using an immersion blender, purée until smooth. Add the lemon juice and coconut milk and blend once more—season with salt and pepper to taste. Return to medium-low heat to warm through.
- Serve. Ladle into soup bowls and serve with a drizzle of coconut milk, freshly cracked pepper, and fresh parsley.
Notes
- Storage: 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. 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.
- Reheating: Warm leftovers in a saucepan on the stovetop over medium-low heat or in the microwave in 30-second increments until warmed through.
- This recipe was inspired by Vanilla and Bean.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stove Top