Description

This wholesome Roasted Sweet Potato Soup is a comforting plant-based recipe featuring roasted sweet potatoes, carrots, shallots, bell pepper, and garlic blended into a smooth, creamy soup enriched with coconut milk and red lentils. Enhanced with fresh ginger, rosemary, and lemon juice, this vegan and flavorful soup is perfect for a nourishing meal any time of year.

Ingredients

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Vegetables & Aromatics

2 large sweet potatoes, peeled and sliced in half
3 medium carrots, peeled
3 shallots, peeled
1 large bell pepper, whole
1 head garlic
2 sprigs fresh rosemary
1 heaping tablespoon fresh grated ginger

Liquids & Legumes

6 cups vegan chicken broth or vegetable broth
1 cup dry red lentils
1 cup coconut milk, plus more for serving

Seasonings & Garnish

1 tablespoon lemon juice
Salt and pepper, to taste
2 tablespoons olive oil
Parsley, for garnish

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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.
Prep the vegetables: Arrange the peeled sweet potatoes (halved), carrots, shallots, and whole bell pepper evenly on the baking sheet.
Drizzle with oil and season: Drizzle 2 tablespoons of olive oil over the vegetables, sprinkle with salt and pepper, then toss to coat evenly. Spread the vegetables out in a single, even layer for optimal roasting.
Prepare the garlic: Remove the loose outer skin from the garlic head, then slice off the top tip to expose the garlic cloves. Place the garlic head on the baking sheet alongside the vegetables.
Roast the vegetables and garlic: Roast in the preheated oven for 45 to 60 minutes, turning the vegetables halfway through to ensure even cooking, until the sweet potatoes and carrots are fork tender and nicely caramelized.
Cook the lentils: While the vegetables roast, add the vegan chicken or vegetable broth, red lentils, rosemary sprigs, and grated ginger to a 4-quart Dutch oven or heavy soup pot. Bring to a boil over medium heat, then cover and reduce to a simmer. Cook for 10 to 12 minutes until lentils are soft and beginning to break down. Remove from heat and discard the rosemary stems.
Add roasted garlic and vegetables to soup pot: Squeeze the soft roasted garlic cloves from the skins directly into the pot. Transfer the remaining roasted vegetables to the pot, removing the stem from the bell pepper first.
Puree the soup: Use an immersion blender to blend the soup until completely smooth and creamy. Add the lemon juice and coconut milk, then blend again to combine well. Season with salt and pepper to taste.
Warm through and serve: Return the soup to medium-low heat just to warm it through gently. Ladle the soup into bowls and garnish with a drizzle of coconut milk, freshly cracked black pepper, and chopped fresh parsley before serving.

Notes

Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze in a freezer-safe container for up to 3 months.
Reheating: Reheat gently on the stovetop over medium-low heat or in 30-second bursts in the microwave until warmed through.
Consistency adjustment: After refrigeration, the soup may thicken—add a splash of vegetable broth or coconut milk to loosen it to your desired consistency before reheating.
Inspiration: This recipe was inspired by Vanilla and Bean.

Nutrition

Serving Size: 1 cup (approx. 240 ml)
Calories: 190
Sugar: 6g
Sodium: 480mg
Fat: 7g
Saturated Fat: 6g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg