Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe

If you’re on the hunt for a comforting bowl of goodness that feels both hearty and nourishing, this Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe is an absolute winner. I love this soup because the roasting brings out such deep, sweet flavors from the sweet potatoes and carrots, and when combined with creamy coconut milk and tender lentils, it creates a rich texture that just warms you up from the inside out. Whether it’s a chilly evening or you simply want a nutritious, vegan-friendly dish that’s easy to make, this soup fits the bill perfectly.

When I first tried making this Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe, I was amazed at how simple steps like roasting the veggies and blending them with fragrant ginger and lemon juice transformed humble ingredients into something truly special. You’ll find that this soup strikes a beautiful balance between sweet, savory, and zingy, making it an all-around crowd-pleaser. Plus, it’s got just the right amount of creaminess without being heavy, thanks to the coconut milk. Trust me, once you try it, your family or friends won’t stop asking for seconds!

this …

Ingredients You’ll Need

Each ingredient in this Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe brings its own magic, working together to create layers of flavor that are both comforting and vibrant. When shopping, I always opt for fresh ginger and firm sweet potatoes to get the best flavor and texture in the finished soup.

• Sweet potatoes: Look for firm, blemish-free ones for roasting and natural sweetness.
• Carrots: Fresh and firm carrots roast beautifully and add sweetness.
• Shallots: These bring a subtle oniony aroma, gentler than regular onions.
• Bell pepper: Adds a mild sweetness and depth when roasted whole.
• Garlic: Roasting garlic mellows its bite, giving the soup a lovely, rich garlic flavor.
• Vegan chicken or vegetable broth: Choose a good quality broth for a savory base that complements the roasted veggies.
• Dry red lentils: They cook quickly and become wonderfully soft, thickening the soup.
• Fresh rosemary: Just a couple of sprigs add fragrant herbiness that pairs perfectly with root veggies.
• Fresh grated ginger: Zings up the soup with warmth and brightness.
• Lemon juice: Adds a fresh, tangy lift to balance the creamy soup.
• Coconut milk: Use full-fat for creaminess and richness that rounds out the flavors.
• Salt and pepper: Essential seasonings to bring everything together.
• Parsley: For a fresh garnish that adds color and herbal brightness.

Variations

I love playing around with this Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe depending on the season or what’s in my kitchen — and you should feel free to do the same! It’s a flexible soup that welcomes personalization, making it perfect no matter your taste or cooking mood.

• Add heat: Seriously, I once added a dash of cayenne and smoked paprika, and my family went crazy for the added spice kick — perfect for cozy winter nights.
• Swap lentils: If red lentils aren’t your thing, green or brown lentils work too, though they’ll take a bit longer to cook.
• Make it chunkier: I sometimes leave the soup partially blended to keep some hearty veggie chunks — adds great texture and makes it feel more rustic.
• Protein boost: Stir in cooked chickpeas or tofu cubes for an even more filling meal.
• Seasonal tweaks: Use butternut squash instead of sweet potatoes in fall for a lovely twist.

How to Make Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe

Step 1: Roast Your Veggies to Bring Out Sweetness

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper or a silicone mat — this keeps cleanup easy. Peel and slice the sweet potatoes in half, peel your carrots and shallots, and keep the bell pepper whole. Toss all the veggies in a couple tablespoons of olive oil, sprinkle with salt and pepper, and spread them evenly across the sheet. Don’t forget to prep your garlic by peeling excess skin and slicing off the top to expose the cloves. Pop the whole garlic head on the sheet with your veggies and roast everything for about 45 to 60 minutes, flipping the veggies once halfway through. You’ll know they’re ready when the sweet potatoes are fork-tender and nicely caramelized. This roasting step is key to unlocking that rich, sweet flavor that makes the soup stand out.

Step 2: Simmer Lentils with Aromatics

While the veggies roast, grab a large soup pot or Dutch oven and add your broth, red lentils, rosemary sprigs, and freshly grated ginger. Bring it up to a boil over medium heat, then reduce the heat to a low simmer and cover. Let the lentils cook gently for 10 to 12 minutes until they’re soft and breaking down. I like to discard the rosemary stems afterward to avoid any tough bits. This simmering step builds a flavorful base and cooks the lentils to a creamy consistency that helps thicken the soup naturally.

Step 3: Blend It All Together for Creamy Perfection

Once your veggies are roasted and lentils are tender, it’s time to combine the flavor powerhouses. Squeeze the soft roasted garlic cloves out of their skins right into the pot—this little trick adds mellow, roasted garlic flavor that’s sweeter and less sharp than raw. Transfer the roasted sweet potatoes, carrots, shallots, and bell pepper (removing the stem) into the soup pot. Using an immersion blender or a regular blender in batches, puree the entire mixture until silky smooth. Then stir in the lemon juice and coconut milk and blend briefly again. Season to taste with salt and pepper. I like to return the soup to low heat to warm everything through before serving. The lemon juice adds just the right brightness that cuts through the creaminess beautifully.

Step 4: Serve with Style and a Smile

Ladle your warm soup into bowls and top with a drizzle of extra coconut milk for a pretty swirl effect. Finish with a sprinkle of freshly cracked black pepper and a handful of chopped parsley. It’s such a simple finish but really elevates the whole experience. Now, all that’s left is to grab a spoon and enjoy!

How to Serve Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe

Garnishes

I’m all about simple, fresh garnishes here. I usually sprinkle on chopped parsley because that little pop of green lifts the whole bowl visually and flavor-wise. A drizzle of coconut milk on top adds richness and looks beautiful too. Sometimes, I add a few toasted pumpkin seeds for crunch or a pinch of smoked paprika to give it a gentle smoky kick—totally optional but delicious.

Side Dishes

This soup pairs wonderfully with crusty bread—think a warm sourdough or garlic baguette for dipping. One of my favorite combos is a simple green salad dressed with lemon vinaigrette to contrast the creaminess. On colder days, I serve it alongside roasted chickpeas seasoned with cumin for a protein-packed crunch.

Creative Ways to Present

For special occasions, I’ve served this soup in small mason jars for a rustic, cozy vibe. Another fun presentation is swirled with a little red chili oil on top for a colorful, spicy finish. If you want to impress, garnish with edible flowers or microgreens—it turns a humble soup into a real showstopper.

Make Ahead and Storage

Storing Leftovers

I usually let my soup cool completely, then transfer it to an airtight container and refrigerate. It keeps beautifully for up to 5 days. Just a heads-up: it thickens as it chills, so stir in a little vegetable broth or coconut milk when reheating to get it back to that perfect spoonable texture.

Freezing

This soup freezes like a dream! I portion it into freezer-safe containers or bags and freeze it for up to three months. When you’re ready, thaw it in the fridge overnight, and it’s ready to reheat—makes for a lifesaver meal on busy days.

Reheating

Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If you’re short on time, the microwave works too—heat in 30-second bursts, stirring between, until warm all the way through. Remember to add a splash of broth or coconut milk if it’s too thick.

FAQs

Final Thoughts

This Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe has become one of those go-to dishes in my kitchen—reliable, comforting, and easy to customize to whatever mood I’m in. It’s the kind of soup that feels like a warm hug on a plate and suits every season. I hope you enjoy making and sharing it as much as I do, and that it brings a little extra comfort and joy to your table. Give it a whirl, and don’t be surprised if it quickly becomes a household favorite!

Print