Roasted Sweet Potato Soup -

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Roasted Sweet Potato Soup

Roasted sweet potato soup is a warm hug in a mug! It’s super easy to make: just blend the roasted sweet potato, pumpkin, and carrots and cook for 10 minutes on the stovetop, and that's it!

Prep Time20

Cook Time40

Total Time1

Course: Side Dish, Soup

Cuisine: American

Diet: Vegan

Servings: persons

Calories: 210kcal

Author: Natasha Minocha

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.

Nutrition