Description

This Roasted Sweet Potato Soup is a comforting, creamy vegan soup packed with roasted vegetables, red lentils, and aromatic herbs. The soup combines the natural sweetness of roasted sweet potatoes and carrots with savory shallots, bell pepper, and a hint of fresh ginger and lemon juice, finished with rich coconut milk for a luscious texture. Ideal for a nourishing meal, it is perfect for cooler days or anytime you crave a hearty, flavorful soup.

Ingredients

Scale

Roasted 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

Soup Base

6 cups vegan chicken broth or vegetable broth
1 cup dry red lentils
2 sprigs fresh rosemary
1 heaping tablespoon fresh grated ginger
1 tablespoon lemon juice
1 cup coconut milk, plus more for serving
2 tablespoons olive oil
Salt and pepper, to taste
Parsley, for garnish

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Instructions

Preheat the oven: Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper or a baking mat to prevent sticking and facilitate cleanup.
Prepare the vegetables: Place the peeled and halved sweet potatoes, peeled carrots, peeled shallots, and whole bell pepper on the baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with a pinch of salt and pepper, then toss to coat evenly. Spread the vegetables out in one single layer for even roasting.
Prepare the garlic: Peel off the excess skin from the garlic head and cut a small portion off the top to expose the cloves. Add the garlic head to the baking sheet with the other vegetables.
Roast the vegetables: Place the baking sheet in the preheated oven and roast for 60 minutes, flipping the vegetables halfway through to ensure even cooking. Roast until the sweet potatoes are fork tender and the vegetables are caramelized.
Cook the lentils: While the vegetables roast, add the broth, dry red lentils, rosemary sprigs, and grated ginger to a 4-quart Dutch oven or large soup pot. Bring the mixture to a boil over medium heat. Cover with a lid, reduce heat to a simmer, and cook for 12 minutes or until lentils are soft and broken down. Remove from heat and discard the rosemary stems.
Add roasted garlic and vegetables to soup: Once roasted, squeeze the soft garlic cloves out of the head and add them to the pot. Transfer the rest of the roasted vegetables to the pot, being sure to remove the stem from the bell pepper before adding.
Blend the soup: Use an immersion blender to purée the soup until smooth. Add the lemon juice and 1 cup of coconut milk, then blend again briefly to incorporate. Season with salt and pepper to taste.
Warm the soup: Return the pot to medium-low heat and gently warm the soup through without boiling to preserve flavors and creaminess.
Serve: Ladle the hot soup into bowls and garnish with a drizzle of coconut milk, freshly cracked black pepper, and chopped fresh parsley. Enjoy immediately.

Notes

This soup stores well and can be refrigerated in an airtight container for up to 5 days.
For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months.
If the soup thickens after refrigeration, add a splash of vegan chicken broth and coconut milk while reheating to adjust the consistency.
Leftovers reheat gently on the stovetop over medium-low heat or in the microwave in 30-second intervals, stirring in between.
You can substitute vegetable broth if vegan chicken broth is unavailable.
Adding a pinch of smoked paprika or cayenne pepper can provide a spicy kick if desired.
For a nuttier flavor, toast the lentils lightly before adding them to the broth.

Nutrition

Serving Size: 1 cup
Calories: 220 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 8 g
Saturated Fat: 6 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 6 g
Protein: 8 g
Cholesterol: 0 mg