Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe

If you’re looking for a cozy, nourishing bowl of comfort that feels like a warm hug on a chilly day, you’re going to love this Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe. I absolutely adore how the roasting deepens the natural sweetness of the veggies, and combined with the creaminess of coconut milk and the earthiness of lentils, it’s a soup that’s both rich and incredibly satisfying. Whether you’re meal prepping for the week or making a special dinner, this soup never fails to impress.

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Ingredients You’ll Need

The star ingredients here balance savory, sweet, and fragrant flavors, creating a complex but harmonious soup. Plus, each ingredient adds a bit of texture or umami, so your taste buds won’t feel neglected. Let’s look at the best ingredients to bring this rustic recipe alive.

• Sweet potatoes: Choose firm, unblemished sweet potatoes for roasting; they become wonderfully soft and sweet.
• Carrots: Fresh carrots add earthiness and natural sugar to the soup.
• Shallots: Milder than onions and perfect for roasting without overpowering.
• Bell pepper: A whole bell pepper, roasted, gives subtle smokiness; red or orange peppers work best for sweetness.
• Garlic head: Roasted whole, it mellows out and adds creamy garlic goodness throughout the soup.
• Vegan chicken or vegetable broth: This soup depends on a good broth for depth—homemade or store-bought both work.
• Dry red lentils: Cooked lentils thicken and add protein, making this soup surprisingly hearty.
• Fresh rosemary: Just two sprigs impart woodsy notes that balance the sweetness.
• Fresh grated ginger: I love the little zing it adds to brighten flavors.
• Lemon juice: Adds a fresh pop, essential to cut through creamy richness.
• Coconut milk: Adds creaminess and a subtle tropical note—but you can use light or full-fat depending on your preference.
• Salt and pepper: Season to your taste.
• Fresh parsley: A bright garnish that makes the soup feel fresh and homey.

Variations

What’s so great about this Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe is how easy it is to play around with. I often tweak it depending on what I have on hand or the mood my family is in—don’t hesitate to make it your own!

• Add spice: I once added a pinch of smoked paprika and cayenne for a smoky kick that had everyone asking for seconds.
• Use yellow lentils: If you can’t find red lentils, yellow lentils work just as well and give a slightly different texture.
• Swap veggies: Try roasting butternut squash or parsnips along with the sweet potatoes for deeper flavor.
• Make it vegan or not: This soup is naturally vegan, but adding a dollop of plain yogurt or crème fraîche topping can add richness if you don’t need to keep it plant-based.

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

Step 1: Roast the Vegetables to Bring Out Their Best

Start by preheating your oven to 425°F and lining a large baking sheet with parchment paper or a baking mat—that’s the only clean-up shortcut I trust to save me later. Peel and halve the sweet potatoes, peel the carrots and shallots, and toss them all on the baking sheet with the entire bell pepper. Drizzle about 2 tablespoons of olive oil, sprinkle with salt and pepper, and mix everything so it’s nicely coated. Don’t forget the garlic head—trim a bit off the top to expose the cloves and nestle it right on the sheet for roasting. Roast for around 45-60 minutes, giving everything a flip around halfway through. You’ll know they’re done when the sweet potatoes are fork-tender and the veggies smell caramelized with a touch of smokiness.

Step 2: Simmer the Lentils and Aromatics

While the veggies do their magic in the oven, pour your broth into a soup pot or Dutch oven and stir in the dry red lentils, rosemary sprigs, and freshly grated ginger. Bring this to a boil on medium heat, then lower it to a simmer and cover the pot. Let it bubble gently for 10-12 minutes until the lentils break down and soften beautifully. Once done, remove the rosemary sprigs because their flavor has infused enough, and you don’t want that woody texture sneaking in.

Step 3: Blend It All Together for Creamy Perfection

Next up, squeeze the now-soft roasted garlic cloves out of their skin straight into the soup pot—this is an easy way to get that deep garlic flavor without chunks catching you by surprise. Remove the bell pepper stem and add all your roasted veggies to the pot. Time to blend! I use an immersion blender right in the pot; it’s quick and avoids extra dishes. Blend until silky smooth, then stir in the lemon juice and coconut milk, and give it another quick blend to combine everything evenly. Don’t be shy with the salt and pepper—taste and adjust so the layers of flavor really shine. Heat gently on medium-low until just warmed through.

Step 4: Serve and Enjoy

Ladle this vibrant soup into bowls, drizzle a little extra coconut milk on top for that pretty swirl, and sprinkle with freshly cracked pepper and chopped parsley. I promise, this final touch makes a difference and makes the whole experience feel a little more special.

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

Garnishes

I love finishing this soup with a swirl of extra coconut milk—it makes every spoonful creamy and luxurious. Fresh parsley adds a lovely pop of green and freshness, and a crack of black pepper gives just a hint of bite. Sometimes, I sprinkle toasted pumpkin seeds on top for crunch or a pinch of smoked paprika if I want a little smoky warmth.

Side Dishes

For a cozy meal, I like pairing this soup with a crusty baguette or some homemade garlic bread to soak up every last drop. A simple spinach or kale salad adds a refreshing crispness to balance out the creaminess. And if you want to keep it light, plain steamed rice also goes surprisingly well!

Creative Ways to Present

For dinner parties or holiday meals, serve this soup in small espresso cups or mini mason jars for an adorable appetizer portion. I’ve also tried topping it with a dollop of coconut yogurt and thinly sliced fresh chili for color and a mild heat—instantly elevates the bowl visually and flavor-wise. Garnishing with edible flowers can make it look too pretty to eat!

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 5 days. I usually portion it out so I have lunch ready, and it tastes even better the next day once the flavors have had time to marry. Just remember, the soup thickens as it chills—add a splash of broth or coconut milk when reheating to loosen it up.

Freezing

I’ve frozen this soup in freezer-safe jars without any issues for up to 3 months. Just let it cool completely before freezing. When you’re ready, thaw overnight in the fridge, then reheat gently. The texture stays creamy, and it tastes almost as fresh as the day you made it.

Reheating

Reheat this soup slowly over medium-low heat on the stovetop, stirring occasionally. If it seems too thick, stir in a little broth or coconut milk to reach the perfect silky consistency. You can also microwave it in 30-second bursts, stirring in between to heat evenly.

FAQs

Final Thoughts

This Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe truly feels like one of those rare dishes that’s both simple to make and extraordinarily delicious. I remember the first time I made it—it quickly became a family favorite because of how comforting and filling it is, without feeling heavy. If you want a soup that’s full of warmth and subtle layers of flavor, please give this one a try. I’m confident it’ll become your go-to for chilly evenings or anytime you need a little kitchen magic.

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