Name: Roasted Sweet Potato Soup: 7 Comforting Benefits
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 lb sweet potatoes (500 g, peeled and halved); 10.5 oz carrots (300 g, 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 (100 ml, plus extra for serving); Salt and pepper to taste; Fresh parsley for garnish; Red chili flakes for garnish

Description

A comforting and creamy roasted sweet potato soup made by roasting sweet potatoes, carrots, bell peppers, onions, and garlic to bring out their natural sweetness, then blending them into a smooth, velvety soup enriched with oat cream.

Ingredients

Scale

1 lb sweet potatoes (500 g, peeled and halved)
10.5 oz carrots (300 g, 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 (100 ml, plus extra for serving)
Salt and pepper to taste
Fresh parsley for garnish
Red chili flakes for garnish

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Instructions

Preheat the oven to 425°F (220°C) / 400°F (200°C fan) / gas mark 7. Place the halved sweet potatoes, peeled and chunked carrots, halved red bell peppers, halved onions, and the whole garlic bulb with the top sliced off in a large roasting tin. Drizzle with 3 tablespoons of olive oil and season generously with salt and pepper.
Cover the roasting tin with aluminum foil and roast in the preheated oven for 45-50 minutes until the vegetables are tender and caramelized, enhancing their natural sweetness.
Remove the roasting tin from oven and let the vegetables cool slightly. Squeeze the softened garlic cloves from the bulb for blending.
Transfer the roasted vegetables and extracted garlic into a large saucepan. Pour in 2 cups (1/2 liter) of vegetable stock. Using a hand blender, puree the mixture until smooth. If the soup is too thick, add additional stock to reach the desired consistency. Stir in 3.4 fl oz (100 ml) of oat cream or coconut milk and adjust seasoning with salt and pepper.
Gently reheat the blended soup over medium heat until hot but avoid boiling to preserve the creamy texture.
Ladle the soup into bowls, garnish with fresh parsley and a sprinkle of red chili flakes for a vibrant finish.
Serve immediately and enjoy your warm and flavorful roasted sweet potato soup.

Notes

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Soup
Method: Roasting and Blending
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg