Description
This Roasted Sweet Potato Soup is a creamy, comforting vegan recipe featuring oven-roasted sweet potatoes, carrots, shallots, bell pepper, and garlic, blended with red lentils and seasoned with fresh rosemary, ginger, lemon juice, and coconut milk. It’s perfect for a cozy meal and easily reheats well.
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
Liquids and Broth
- 6 cups vegan chicken broth or vegetable broth
- 1 cup coconut milk, plus more for serving
Legumes and Herbs
- 1 cup dry red lentils
- 2 sprigs fresh rosemary
- 1 heaping tablespoon fresh grated ginger
Other Ingredients
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Parsley, for garnish
Instructions
- Preheat and prepare the baking sheet: Preheat your oven to 425°F (220°C) and line a large baking dish or sheet with parchment paper or a baking mat to prevent sticking and make cleanup easier.
- Prep the veggies: Place the peeled and halved sweet potatoes, peeled carrots, peeled shallots, and whole bell pepper on the prepared baking sheet.
- Drizzle with oil and season: Drizzle the vegetables with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Mix gently to coat all pieces, and spread them out evenly in one layer on the baking sheet.
- Prep the garlic: Remove excess skin from the garlic head, then slice off a small portion of the top to expose the cloves. Place the garlic head on the baking sheet alongside the other vegetables.
- Roast the vegetables: Roast everything in the oven for 45 to 60 minutes, turning once halfway through, until the sweet potatoes are fork-tender and the vegetables are nicely caramelized.
- Cook the lentils: While the veggies roast, combine the vegan chicken or vegetable broth, red lentils, rosemary sprigs, and grated ginger in a large soup pot or Dutch oven over medium heat. Bring to a boil, then cover and reduce heat to a simmer. Cook for 10 to 12 minutes until the lentils are soft and broken down. Remove from heat and discard the rosemary stems.
- Add roasted garlic and vegetables: Once roasted, squeeze the softened cloves from the garlic head into the pot, discarding the skin. Transfer all the roasted vegetables to the soup pot, making sure to remove the bell pepper stem before adding.
- Puree the soup: Use an immersion blender to blend the soup until smooth and creamy. Add lemon juice and 1 cup of coconut milk, then blend again until fully incorporated. Season with salt and pepper to your taste.
- Warm through and serve: Return the soup to medium-low heat and warm gently if needed. Serve hot, drizzled with extra coconut milk, freshly cracked black pepper, and garnished with fresh parsley.
Notes
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days, or freeze in freezer-safe containers or bags for up to 3 months.
- Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally, or microwave in 30-second intervals until hot.
- If the soup thickens after chilling, thin it out with a splash of vegan chicken broth or additional coconut milk to reach your desired consistency.
- This recipe was inspired by Vanilla and Bean.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
