Roasted sweet potato soup is a warm hug in a mug! It’s so easy to make: blend the roasted sweet potato, pumpkin, and carrots and cook for 10 minutes on the stovetop! The vegan soup goes perfectly with a buttered slice of crusty, no-knead Dutch oven bread.
I love roasting veggies. It caramelizes the sugars in them, making them slightly sweet and a delicious snack. So delicious that I snuck a bite or two from the roasted sweet potato and pumpkin before I blitzed them for the soup. If you haven’t yet, try my very popular roasted cauliflower or carrots roasted in the oven.
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Why You’ll Love This Recipe
- A beautiful way to use fall vegetables.
- Roasting intensifies the flavor.
- A perfect recipe to start Thanksgiving dinner.
- Super easy to make as the oven does most of the work.
- Great for meal prep because the roasted sweet potato and carrot soup tastes good even reheated!
Roasted Sweet Potato Soup Recipe Ingredients
Sweet potatoes are the star of this vegan soup. Use whichever variety is easily and locally available.
Pumpkin: Use a sweet pumpkin. Not the one we use for carving. Don’t have a pumpkin? Use butternut squash instead to make roasted butternut squash sweet potato soup.
Veggies: I added onions and carrots for extra flavor and goodness.
Spices: Ginger adds a spicy sharpness to the soup, cutting through the natural sweetness of pumpkin and sweet potatoes.
Herbs: Dried basil, oregano, and chili flakes make it flavorful.
Milk: This is a vegan roasted sweet potato soup recipe, so I used coconut milk. It makes the soup super velvety. Feel free to switch to any milk you prefer—half-and-half or whole.
Olive oil: For roasting the vegetables.
See the recipe card for full information on ingredients and quantities.
How To Make Roasted Sweet Potato Soup?
Step 1: Preheat the oven to 200°C and line a baking tray with foil.
Step 2: Add the peeled and diced sweet potato, pumpkin, carrot, ginger, fresh thyme, and onion to a large bowl. Toss with olive oil, salt, pepper, chili flakes, and the dried herbs.
Step 3: Spread the seasoned veggies on a baking tray in a single layer.
Step 4: Roast for 25-30 minutes until soft and cooked through.
Step 5: Cool the roasted veggies slightly and transfer them to a blender jar.
Step 6: Blend until smooth and thick. Use water to adjust consistency.
Step 7: Transfer to a saucepan and bring to a boil on medium heat. As it begins to simmer, add coconut milk.
Step 8: Cook on lower heat for 5 to 10 minutes. Adjust consistency with milk (or water).
Final step: Take it off the heat. Taste and adjust for seasoning. Serve warm!
Pro Tips
- Flip the vegetables halfway through roasting, like I did for my roasted pumpkin soup. It helps them cook evenly.
- Don't worry if the veggies of the roasted sweet potato and butternut soup get a bit charred in the oven. It just makes the soup flavor deliciously smoky!
- Instead of water, you can use broth to blend the roasted sweet potato and other veggies. Both chicken and vegetable broth work.
- Add more water/ broth/ or milk to thin the soup if it’s too thick for your liking.
- Strain the mixture through a sieve to make it extra silky and smooth.
How To Serve
By itself, the soup is super yummy. Add toppings, and it goes to another level. Plus, you can play with the toppings of this roasted sweet potato soup recipe! Add bacon bits, shredded cheese, and parsley. I garnished it with some homemade croutons and fresh thyme on top.
You can serve it with:
- A dollop of cream and served with a side of cute pumpkin bread rolls or feta and spinach muffins.
- With Italian tortellini pasta salad.
- Alongside crispy stuffed baked sweet potato.
Sweet Potato Soup Recipe FAQs
Yes, roasted pumpkin sweet potato soup is vegan if you use vegetable stock (or water) and dairy-free milk.
Use cream instead of milk while cooking the roasted sweet potato and pumpkin soup. You can even add half and half to make it creamier.
Vegetable soups are fair game. So, you can roast just about any veggies you like. Cauliflower, broccoli, potatoes, leeks, tomatoes, add any vegetable you enjoy. Carrots are a good choice because they have the same color and earthy, sweet flavor as sweet potatoes. Also, you can spice it up with smoked paprika, cayenne pepper, or even turmeric for a kick.
📖 Recipe
Roasted Sweet Potato Soup
Ingredients
For the soup:
- 2 ( approx 350 gms) Sweet potatoes Peeled, and diced
- 10 oz / 300 gms Pumpkin Peeled and diced
- 2 Onions Cut in chunks
- 2 Carrots Cut in chunks
- 2" Ginger Diced
- 2 springs Fresh thyme
- 2 Tbsp Olive Oil
- 1 tsp Chilli flakes
- 1/2 tsp Dried oregano
- Salt & Pepper to taste
- 1 cup Water
- 3/4 cup Coconut milk You may need more
Instructions
Soup
- Preheat your oven to 200 C.
- Add the chopped vegetables - sweet potato, pumpkin, onions, carrots, ginger, and fresh thyme in a large bowl. Toss with olive oil, salt, pepper, chili flakes, and dried oregano.
- Spread them out evenly on the baking tray and roast at 200 C till soft and cooked through. It took about 30 minutes in my oven. Let them cool slightly.
- Blitz them all in your blender, until smooth and thick. Add water as you go.
- Pour it in a saucepan and heat through. Once it starts simmering, add the coconut milk. Let it cook gently for 5- 10 minutes. At this point, you can add more water or coconut milk, to get the soup to the consistency you prefer. Take it off the heat. Taste and adjust for seasoning.
- Garnish with toppings of your choice and serve warm. Enjoy!
Video
Notes
- Flip the vegetables halfway through roasting. It helps them cook evenly.
- Instead of water, you can use broth to blend the roasted sweet potato and other veggies. Both chicken and vegetable broth work.
- Add more water/ broth/ or milk to thin the soup if it’s too thick for your liking.
- Strain the mixture through a sieve to make it extra smooth and velvety.
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