Roasted Sweet Potato Soup with Carrots and Red Peppers
Warm up with this creamy and comforting roasted sweet potato soup made with carrots, red peppers, and garlic – perfect for chilly days.
This Roasted Sweet Potato Soup is a wholesome and flavorful dish made from oven-roasted vegetables including sweet potatoes, carrots, red peppers, and garlic. Blended until silky smooth and enriched with oat cream or coconut milk, this vegan-friendly soup is both satisfying and nutritious. It's perfect for a cozy lunch or light dinner, and ideal for meal-prepping during the colder months.
Ingredients
Nutritional Information
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 420mg
- Total Carbohydrates: 28g
- Dietary Fiber: 5g
- Sugars: 10g
- Protein: 3g
Directions
1. Preheat the oven
to 425°F (220°C) / 400°F (200°C fan) / Gas Mark 7.
2. Prepare the vegetables
Place the halved sweet potatoes, chopped carrots, red peppers, halved onions, and whole garlic bulb (with top sliced off) into a large roasting tin.
3. Season and roast
Drizzle with 3 tablespoons of olive oil and season well with salt and pepper. Cover the roasting tin with aluminum foil and roast for 45–50 minutes, or until the vegetables are soft and caramelized.
4. Cool slightly
Remove the tin from the oven and let the vegetables cool slightly. Squeeze the softened garlic cloves out of the bulb.
5. Blend the soup
Transfer the roasted vegetables and garlic to a large saucepan. Add 2 cups (½ liter) of vegetable stock. Use a hand blender to puree the mixture until smooth. If the soup is too thick, add more stock to reach your desired consistency.
6. Add cream and season
Stir in 3.4 oz (100ml) of oat cream or coconut milk. Adjust seasoning with salt and pepper to taste.
7. Heat gently
Warm the soup over medium heat until hot (do not boil).
8. Serve and garnish
Ladle the soup into bowls. Garnish with fresh parsley and a sprinkle of red chili powder. Serve immediately.
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