Description
This Roasted Sweet Potato Soup is a creamy, comforting vegan dish made by roasting sweet potatoes, carrots, shallots, bell pepper, and garlic, then blending them with red lentils, vegan chicken broth, fresh ginger, lemon juice, and coconut milk for a rich and flavorful soup perfect for cozy meals.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes, peeled and sliced in half
- 3 medium carrots, peeled
- 3 shallots, peeled
- 1 large bell pepper, whole
- 1 head garlic
Soup Base
- 6 cups vegan chicken broth or vegetable broth
- 1 cup dry red lentils
- 2 sprigs fresh rosemary
- 1 heaping tablespoon fresh grated ginger
Flavor Enhancers
- 1 tablespoon lemon juice
- 1 cup coconut milk, plus more for serving
- Salt and pepper, to taste
- 2 tablespoons olive oil
Garnish
- Parsley, for garnish
Instructions
- Preheat the oven: Preheat the oven to 425 F and line a large baking sheet with parchment paper or a baking mat.
- Prepare the vegetables: Place the sweet potatoes, carrots, shallots, and whole bell pepper on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss to coat and spread the vegetables evenly on the sheet.
- Prep the garlic: Remove excess outer skin from the garlic head, then cut off a small portion of the top to expose the cloves. Place the garlic on the baking sheet with the other vegetables.
- Roast the vegetables: Roast in the preheated oven for 60 minutes or until the sweet potatoes are fork tender, flipping the vegetables halfway through the cooking time for even roasting.
- Cook the lentils: While roasting, in a large soup pot or Dutch oven, combine the broth, red lentils, rosemary sprigs, and grated ginger. Bring to a boil over medium heat, then cover and reduce heat to a simmer. Cook for 12 minutes or until lentils are soft and broken down. Remove from heat and discard rosemary stems.
- Add roasted garlic and vegetables: Once roasted, squeeze the softened garlic cloves from their skins into the soup pot. Remove the stem from the bell pepper and transfer all roasted vegetables into the pot.
- Blend the soup: Use an immersion blender to purée the soup until smooth. Add lemon juice and 1 cup coconut milk, then blend again. Season with additional salt and pepper to taste.
- Warm the soup: Return the pot to medium-low heat and warm the soup through gently before serving.
- Serve: Ladle the soup into bowls and garnish with a drizzle of coconut milk, freshly cracked black pepper, and chopped fresh parsley.
Notes
- This soup stores well for up to 5 days refrigerated in an airtight container and up to 3 months frozen. Reheat gently on stovetop or microwave.
- If the soup thickens after chilling, loosen it with additional vegan chicken broth or coconut milk to reach your preferred consistency before reheating.
- For a spicier variation, add a pinch of cayenne pepper or smoked paprika while blending.
- You can substitute red lentils with yellow lentils for a similar texture and flavor.
- Use full-fat coconut milk for creamier texture or light coconut milk for a lighter version.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
