Description
A comforting and creamy roasted sweet potato soup made with roasted vegetables, red lentils, and coconut milk, perfect for a nourishing vegan meal.
Ingredients
Scale
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
Garnish
- Parsley, for garnish
Instructions
- Preheat the Oven: Preheat the oven to 425 F (220 C) and line a large baking sheet with parchment paper or a baking mat for roasting the vegetables.
- Prepare the Vegetables: Place the peeled and halved sweet potatoes, peeled carrots, peeled shallots, and whole bell pepper on the baking sheet.
- Season and Oil the Vegetables: Drizzle 2 tablespoons of olive oil over the vegetables, season with a pinch of salt and pepper, then toss to evenly coat. Spread the vegetables out in a single even layer on the baking sheet.
- Prepare the Garlic: Remove excess skin from the garlic head and cut off the top portion to expose the cloves. Place garlic on the baking sheet with the vegetables.
- Roast the Vegetables: Roast in the preheated oven for 60 minutes, flipping the vegetables halfway through, until the sweet potatoes are fork tender and all vegetables are roasted.
- Cook the Lentils: While roasting, in a 4-quart Dutch oven or large soup pot, combine the broth, red lentils, rosemary sprigs, and fresh grated ginger. Bring to a boil over medium heat, then cover and reduce heat to a simmer. Cook for 12 minutes or until lentils are soft and broken down. Remove rosemary stems and discard.
- Add Roasted Vegetables to Pot: Squeeze the softened garlic cloves out of their skins into the soup pot. Transfer the roasted sweet potatoes, carrots, shallots, and bell pepper (stem removed) into the pot.
- Blend the Soup: Using an immersion blender, purée the soup until smooth and creamy.
- Add Lemon Juice and Coconut Milk: Stir in 1 tablespoon lemon juice and 1 cup coconut milk, then blend again briefly to combine. Season with additional salt and pepper to taste.
- Warm the Soup: Return the soup to medium-low heat and warm through gently before serving.
- Serve: Ladle soup into bowls, drizzle with extra coconut milk, sprinkle with fresh parsley, and crack fresh pepper on top to garnish.
Notes
- This soup keeps well for up to 5 days stored in an airtight container in the refrigerator, or freezes well for up to 3 months in a freezer-safe jar or bag.
- Reheat leftovers gently on the stovetop over medium-low heat or in the microwave in 30-second increments until warmed through.
- If soup thickens after cooling, loosen by adding additional vegan broth or coconut milk to reach desired consistency.
- For a spicier flavor, consider adding a pinch of cayenne or smoked paprika when blending.
- Use vegetable broth to keep the recipe vegan and gluten free.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
