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Roasted Sweet Potato Soup

A comforting vegan soup made with roasted sweet potatoes, carrots, and bell peppers, blended into a creamy texture that's perfect for chilly days.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables for roasting
  • 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 expose the cloves
Liquid and seasoning
  • 3 tbsp olive oil
  • 2 cups vegetable stock plus more if needed
  • 3.4 fl oz oat cream or coconut milk plus extra for serving
  • Salt and pepper to taste
For garnish
  • Fresh parsley for garnish
  • Red chili flakes for garnish

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) or 400°F (200°C fan).
  2. Toss the sweet potatoes, carrots, bell peppers, onions, and garlic bulb into a large roasting tin.
  3. Drizzle with olive oil and season generously with salt and pepper.
  4. Cover with aluminum foil and roast for 45-50 minutes until the veggies are tender and caramelized.
Blending and Serving
  1. Remove from the oven and let cool slightly. Squeeze the soft garlic out of the bulb.
  2. Transfer everything to a large saucepan and add the vegetable stock.
  3. Use a hand blender to purée until smooth. Add more stock if it's too thick.
  4. Stir in the oat cream and adjust seasoning with salt and pepper.
  5. Gently reheat over medium heat until warm but not boiling.
  6. Ladle into bowls, sprinkle with fresh parsley and red chili flakes, and enjoy!

Notes

Serve warm, paired with crusty bread or a light salad. Top with a swirl of oat cream or toasted seeds for added crunch. Store leftover soup in an airtight container in the fridge for 4-5 days, or freeze for longer storage.