Why Make This Recipe
Alright, let’s talk about Roasted Sweet Potato Soup. Why should you whip this up? First off, it’s a fabulous way to stay warm and cozy, especially when the weather outside is all sorts of gloomy. Plus, it’s vegan and packed with nutrients. Sweet potatoes, carrots, and bell peppers blend together to create a deliciously creamy texture that’s simply comforting. It’s spicy, sweet, and oh-so-satisfying. Need I say more?
How to Make Roasted Sweet Potato Soup
Making this soup is easier than Sunday morning (seriously). You don’t need to be a kitchen whiz, just a dash of enthusiasm and a trusty oven.
- Prepping the veggies is key to a flavor explosion. The mix of roasted sweet potatoes, carrots, and bell peppers gives you a sweet-and-smoky base that’s out of this world.
- Roasting brings out the natural sugars in the veggies, creating that caramelized goodness we all crave. Yum!
- Blend it all together and voila! You’ve got a creamy soup that’s not just good for your soul; it’s also a feast for the eyes.
Ingredients:
- 1 lb sweet potatoes (500g, peeled and halved)
- 10.5 oz carrots (300g, 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 (1/2 liter, plus more if needed)
- 3.4 fl oz oat cream or coconut milk (100ml, plus extra for serving)
- Salt and pepper to taste
- Fresh parsley and red chili flakes for garnish
Directions:
- Preheat the oven to 425°F (220°C) or 400°F (200°C fan). Get that heat going!
- Toss the sweet potatoes, carrots, bell peppers, onions, and that adorable garlic bulb into a large roasting tin. Drizzle with 3 tablespoons of olive oil and season generously with salt and pepper.
- Cover the entire thing with aluminum foil and roast for 45-50 minutes until the veggies get all tender and caramelized.
- Once roasted, take a moment to breathe in those heavenly smells. Remove from the oven and let it cool a bit. Squeeze the soft garlic out of the bulb (it’s like a little flavor treasure!).
- Transfer everything into a large saucepan. Pour in 2 cups of vegetable stock and use a hand blender to purée until it’s smooth. If it’s feeling too thick, add a splash more of stock to reach that silky consistency.
- Stir in 3.4 fl oz of oat cream and adjust your seasoning with salt and pepper.
- Gently reheat over medium heat until it’s warm but not boiling.
- Ladle into bowls, sprinkle with fresh parsley, and throw on some red chili flakes for that little kick. Serve it up and enjoy!
How to Serve Roasted Sweet Potato Soup
Serve this soup warm, as it’s meant to be. Pair it with some crusty bread or a light salad for a complete meal. Want to make it extra special? Drumroll, please… top it off with a swirl of oat cream or a sprinkle of toasted seeds for crunch. This soup is definitely an Instagram moment! 📸
How to Store Roasted Sweet Potato Soup
If you find yourself with leftovers—high five, that’s a win! Store the cooled soup in an airtight container in the fridge. It should stay fresh for about 4-5 days. Want to keep it longer? Freeze it! Just thaw when you’re ready to indulge again. You’ll thank yourself later!
Tips to Make Roasted Sweet Potato Soup
- Don’t rush the roasting! Let those veggies caramelize for max flavor.
- Use fresh ingredients for the best taste. An old sweet potato is just sad, and we don’t need that negativity!
- Want a bit more depth? Add a splash of lemon juice before serving to brighten the flavors.
- Keep a close eye on the garlic; a burnt clove can ruin an otherwise perfect pot of soup!
Variation (If Any)
Feel like switching it up? Add in ginger or turmeric for an extra zing! If you’re into spice, a bit of cayenne pepper can really wake this soup up. You could also throw in a handful of coconut flakes before blending for a tropical twist. Mix and match—your kitchen, your rules! 🤷♀️
FAQs
Q: Can I use other vegetables?
Absolutely! Swap in butternut squash or even pumpkin if you like.
Q: Is this soup gluten-free?
Yes, indeed! This recipe is gluten-free, making it a great option for those with gluten sensitivities.
Q: Can I make this ahead of time?
For sure! This soup tastes even better the next day, so feel free to make it ahead and enjoy later. Just reheat gently!
So there you have it, the ultimate guide to Roasted Sweet Potato Soup. Get in that kitchen and give it a whirl. You won’t regret it! 😊
Roasted Sweet Potato Soup
Ingredients
Method
- Preheat the oven to 425°F (220°C) or 400°F (200°C fan).
- Toss the sweet potatoes, carrots, bell peppers, onions, and garlic bulb into a large roasting tin.
- Drizzle with olive oil and season generously with salt and pepper.
- Cover with aluminum foil and roast for 45-50 minutes until the veggies are tender and caramelized.
- Remove from the oven and let cool slightly. Squeeze the soft garlic out of the bulb.
- Transfer everything to a large saucepan and add the vegetable stock.
- Use a hand blender to purée until smooth. Add more stock if it's too thick.
- Stir in the oat cream and adjust seasoning with salt and pepper.
- Gently reheat over medium heat until warm but not boiling.
- Ladle into bowls, sprinkle with fresh parsley and red chili flakes, and enjoy!