Description
A creamy and flavorful roasted sweet potato soup.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the sweet potatoes with olive oil, salt, pepper, cumin, and paprika.
- Spread sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.
- In a pot, sauté the onion and garlic until soft.
- Add the roasted sweet potatoes and vegetable broth to the pot.
- Simmer for 10 minutes.
- Blend the soup until smooth.
- Stir in coconut milk and heat through.
- Serve warm.
Notes
- Adjust seasoning to taste.
- Can be garnished with fresh herbs.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Sweet Potato Soup, Vegan Soup, Comfort Food