Roasted Sweet Potato Soup Recipe

I recently whipped up a Cream Of Sweet Potato Soup that quickly became a favorite. Roasted sweet potatoes and carrots blend with garlic, onion, and a dash of cumin, while coconut milk and smoked paprika add a rich depth. Every spoonful is a delightful mix of flavors that warms your palate.

I recently experimented with my Roasted Sweet Potato Soup recipe and I was pretty excited about how it turned out. I started with 2 large sweet potatoes, peeled and cut into cubes, along with 2 medium carrots and a large chopped onion.

I tossed them with olive oil and added garlic, cumin and smoked paprika before roasting, which really brought out a deep flavor. Once they were all nicely roasted, I combined them with vegetable broth and simmered the whole thing until tender.

Then I blended it smooth and stirred in coconut milk to get that rich, creamy texture. I added salt and freshly ground black pepper to tie everything together.

This soup has a twist that reminds you of famous vegan dishes with sweet potato as a carrier for hearty, delicious flavors that are reminiscent of classic plays like the loaded sweet potato soup or even a cream of sweet potato soup you might find at a local stew bar. Enjoy every spoonful!

Why I Like this Recipe

I love how this recipe brings out a deep, roasted flavor in all the veggies, and the spices like cumin and smoked paprika mix in so well that it feels both comforting and a little adventurous.

I really dig the creamy texture, whether I use coconut milk or heavy cream. It turns a simple bowl of soup into something rich and indulgent, even though it’s still pretty healthy.

I appreciate that it’s versatile and easy to make. I mean, I can switch up the broth based on what I’m in the mood for, and it always comes out tasting amazing even when I mess up a step or two.

It’s just a cozy meal that feels like a warm hug on a chilly day, and that makes it one of my favorite go-to recipes.

Ingredients

• Sweet Potatoes: They provide healthy fibre, natural carbs, and a sweet taste that balances out spices.
• Carrots: They add a subtle sweetness, extra vitamins, and a nice crunch to the mix.
• Onions: They offers rich aroma and mild sweetness that really deepens the overall flavor.
• Garlic: It gives an assertive kick, boosting immunity with natural compounds and a bit of zing.
• Coconut Milk: Supplies creaminess, gentle fats, and adds a slight tropical flavour for balanced richness.
• Olive Oil: Adds richness and helps roast veggies so the flavors come out even better.
• Cumin: It infuses a warm, earthy kick, i support digestion and create inviting aroma.
• Vegetable Broth: Provides moisture and rich umami while carrying all other flavors real harmoniously.

Ingredient Quantities

• 2 large sweet potatoes, peeled and cut into cubes
• 2 medium carrots, peeled and chopped
• 1 large onion, chopped roughly
• 3 cloves garlic, minced
• 4 cups vegetable broth (you can use chicken broth if you prefer)
• 2 tablespoons olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 cup coconut milk or heavy cream
• Optional: a pinch of nutmeg or cinnamon for extra warmth

How to Make this

1. Preheat your oven to 400°F and lightly grease a baking tray.

2. Toss the sweet potatoes, carrots, onion, and garlic with olive oil, salt, pepper, cumin, and smoked paprika. If you want, add a pinch of nutmeg or cinnamon for extra warmth.

3. Spread the veggies out evenly on the baking tray and roast them in the oven for about 25-30 minutes, until they are tender and a little browned.

4. Once the veggies are done, put them in a large pot along with the vegetable broth (or chicken broth if you prefer) and bring it to a simmer.

5. Let the soup simmer for about 10 minutes so that all the flavors get to mix together.

6. Remove the pot from heat and blend the mixture using an immersion blender, or let it cool a little and blend in batches in a regular blender until it’s smooth.

7. Return the blended soup back to the pot, and stir in the coconut milk or heavy cream.

8. Warm the soup over low heat again, but make sure you don’t let it boil as that might change the taste.

9. Taste the soup and add extra salt and pepper if needed.

10. Serve the soup hot and enjoy this creamy, comforting meal for lunch or dinner!

Equipment Needed

1. Oven – for preheating to 400°F
2. Baking tray – lightly greased for roasting the vegetables
3. Cutting board – for prepping the sweet potatoes, carrots, onion and garlic
4. Chef’s knife – to chop all the veggies
5. Mixing bowl – to toss the veggies with olive oil and spices
6. Large pot – to combine the roasted veggies with broth and later stir in coconut milk or heavy cream
7. Measuring cups and spoons – to measure olive oil, spices, broth, and cream
8. Immersion blender or regular blender – to blend the veggies into a smooth soup
9. Wooden spoon – for stirring the soup while it’s warming
10. Oven mitts – to safely handle the hot tray and pot

FAQ

Roasted Sweet Potato Soup Recipe Substitutions and Variations

• Sweet potatoes – Try using butternut squash or even pumpkin chunks instead, they’ll give a similar sweetness.
• Carrots – Parsnips work pretty well as a substitute. They add a slightly earthier flavor that pairs nice with the soup.
• Vegetable broth – You can swap it out with chicken broth or even use water mixed with a bouillon cube if you’re in a pinch.
• Coconut milk/Heavy cream – Cashew cream or almond milk can do the trick if you want a dairy-free or nutty twist.

Pro Tips

1. Make sure you spread out the veggies in a single layer on the tray so they roast evenly. If theyre too cramped they might end up steaming instead of getting that nice, brown, caramelized touch.
2. When you add the spices, start with a little less than the recipe calls for then add more as you go. That way you can adjust to taste and avoid overpowering the natural sweetness of the veggies.
3. Be careful when blending the soup. If youre using a regular blender, let it cool a bit first and blend in batches to prevent any accidents with hot liquid.
4. When warming the soup after adding the cream or coconut milk, keep the heat low and avoid a full boil. Boiling at this stage can bring in a slightly bitter flavor, so just heat it gently until its perfectly warmed.