Roasted Sweet Potato Soup (Printable Version)

Velvety blend of caramelized sweet potatoes, spices, and creamy coconut milk for warming comfort.

# What You Need:

→ Vegetables

01 - 2.2 pounds sweet potatoes, peeled and diced
02 - 1 large onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, peeled and sliced
05 - 1 celery stalk, sliced

→ Pantry

06 - 2 tablespoons olive oil
07 - 1 teaspoon ground cumin
08 - 0.5 teaspoon smoked paprika
09 - 0.25 teaspoon ground cinnamon
10 - 4 cups vegetable broth, gluten-free if necessary
11 - 0.75 cup coconut milk (or heavy cream for non-vegan option)
12 - Salt, to taste
13 - Freshly ground black pepper, to taste

→ Garnish (optional)

14 - Chopped fresh cilantro or parsley
15 - Toasted pumpkin seeds
16 - Drizzle of coconut milk or cream

# How to Make It:

01 - Set oven temperature to 425°F and line a baking tray with parchment paper.
02 - Toss the diced sweet potatoes with 1 tablespoon olive oil, ground cumin, smoked paprika, ground cinnamon, salt, and pepper. Spread evenly on the baking tray.
03 - Bake for 25 to 30 minutes, turning once halfway through, until caramelized and tender.
04 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrot, and celery; cook for 5 to 7 minutes until softened. Stir in garlic and cook for an additional minute.
05 - Add roasted sweet potatoes to the pot, pour in vegetable broth, and bring to a boil. Reduce heat and simmer gently for 10 minutes.
06 - Remove from heat and blend the soup until smooth using an immersion blender or countertop blender in batches.
07 - Stir in the coconut milk, adjust salt and pepper to taste, and reheat gently if necessary.
08 - Ladle soup into bowls and garnish with fresh herbs, toasted pumpkin seeds, and a swirl of coconut milk or cream if desired.

# Expert Tips:

01 -
  • The roasting step transforms ordinary sweet potatoes into caramelized, deeply flavored gems that make the soup taste like it simmered for hours.
  • It's naturally creamy without heavy cream, so you can feel good about a second bowl.
  • The spice blend is gentle enough for kids but sophisticated enough to impress dinner guests.
  • Leftovers taste even better the next day, and it freezes beautifully for those nights when you need comfort in a hurry.
02 -
  • Don't skip the roasting step—it concentrates the sugars and creates a depth of flavor that boiling or steaming just can't match.
  • If your soup turns out too thick after blending, thin it with a little extra broth or coconut milk until it reaches the consistency you love.
  • Always taste after blending; sweet potatoes vary in sweetness, and you may need more salt or a pinch of pepper to balance everything out.
03 -
  • Roast the sweet potatoes until the edges are deeply golden—that caramelization is where the magic happens.
  • Blend the soup longer than you think you need to; the silkier the texture, the more luxurious it feels on your tongue.
  • If you're making this ahead, wait to add the coconut milk until just before serving so it stays fresh and vibrant.

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