Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe

If you’re in the mood for something hearty, cozy, and packed with earthy flavors, this Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe is going to become your new best friend. I absolutely love how the roasting brings a natural sweetness to the veggies, which blends beautifully with the creamy coconut milk and tender lentils, creating a comforting warmth in every spoonful. It’s perfect for crisp fall days or whenever you’re craving a nourishing, plant-based meal that’s full of personality.

When I first tried this soup, I was amazed at how simple it is to pull together yet feels like a luxurious, slow-cooked dish. You’ll find that roasting the sweet potatoes, carrots, and even the garlic elevates the flavors in a way that steaming or boiling never could. Plus, this Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe is wonderfully versatile—great for meal prep, feeding a crowd, or just cozying up with a bowl on a chilly evening.

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Ingredients You’ll Need

These ingredients come together to create a beautifully balanced soup—earthy lentils, sweet roasted veggies, and fragrant coconut milk. When shopping, I like to pick sweet potatoes that are firm and unblemished, and make sure your broth is flavorful for the best results.

• Sweet potatoes: Choose firm, evenly sized ones for consistent roasting.
• Carrots: Fresh and crisp carrots add natural sweetness and texture.
• Shallots: They bring a mild, sweet onion flavor that deepens the soup’s aroma.
• Bell pepper: Roasted whole, it adds subtle smokiness and a hint of tang.
• Garlic: Roasting garlic softens its sharpness to create a mellow, sweet undertone.
• Vegan chicken or vegetable broth: A good quality broth here really makes a difference in flavor.
• Dry red lentils: They cook down nicely, adding body and protein to the soup.
• Fresh rosemary: Adds a woody, aromatic layer that complements the sweetness.
• Fresh grated ginger: This little zing cuts through the richness for balance.
• Lemon juice: A splash brightens up the flavors at the end.
• Coconut milk: Makes the soup luxuriously creamy and dairy-free.
• Salt and pepper: Essential for seasoning and bringing all the flavors together.
• Parsley: Fresh garnish that adds a pop of color and freshness.

Variations

I love tweaking this Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe depending on the season and what’s in my pantry. Don’t hesitate to experiment—making it your own is part of the fun!

• Spicy twist: I sometimes add a pinch of cayenne or smoked paprika to give it a gentle warmth that my family adores.
• Greens boost: Stir in some chopped kale or spinach right at the end for extra nutrients and vibrant color.
• Protein punch: For more protein, adding cooked chickpeas or a handful of quinoa works beautifully.
• Herb swaps: If you don’t have rosemary, thyme or sage works just as well and brings a slightly different aroma.

How to Make Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe

Step 1: Roast the Veggies to Perfection

Start by heating your oven to 425°F and prepping a baking sheet with parchment paper or a silicone mat. Toss the peeled and halved sweet potatoes, carrots, shallots, and whole bell pepper with olive oil, salt, and pepper until everything’s evenly coated. Place the garlic head on the tray as well after cutting off the top to expose the cloves. Roast for 45 to 60 minutes, flipping halfway through, until the vegetables are golden and tender—this roasting step is where the magic begins, developing those deep sweet and smoky flavors.

Step 2: Cook the Lentils with Aromatics

While the veggies roast, add your broth, red lentils, fresh rosemary sprigs, and grated ginger to a large soup pot. Bring everything to a boil, then cover and reduce the heat to a gentle simmer. The lentils will soften and start to break down in about 10-12 minutes. Don’t forget to remove the rosemary sprigs once your lentils are cooked—that woody flavor is best enjoyed subtly.

Step 3: Puree and Finish the Soup

Once your veggies are roasted, squeeze the softened garlic cloves out of their skins directly into the lentil pot. Then, add the rest of the veggies, being sure to discard the bell pepper stem. Using an immersion blender, puree everything until smooth and velvety. At this stage, stir in the lemon juice and coconut milk, then blend briefly again—adjust with salt and pepper to taste. Warm through on medium-low heat for a few minutes, and you’ll have a soup that’s creamy, fragrant, and just begging to be devoured.

How to Serve Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe

Garnishes

I always drizzle a bit of extra coconut milk on top for a gorgeous swirl and a touch more creaminess. A sprinkle of fresh parsley adds a fresh, herbal pop and color contrast that makes the bowl feel vibrant and inviting. Freshly cracked black pepper finishes it with a subtle spicy edge that rounds out the flavors.

Side Dishes

My go-to sides are a crusty sourdough bread or warm naan—perfect for dipping and soaking up every last drop. Sometimes I serve it alongside a simple green salad dressed lightly with lemon vinaigrette to keep things bright and fresh.

Creative Ways to Present

For special occasions, I love serving this soup in hollowed-out mini pumpkins or rustic bread bowls—it makes the meal feel extra cozy and festive. You can also top with toasted pumpkin seeds or a few chili flakes for a beautiful texture contrast and a hint of heat.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and it lasts beautifully for up to five days. Just remember that the soup will thicken as it chills, so adding a splash of broth or coconut milk when reheating brings it back to that perfect silky texture I love.

Freezing

This soup freezes wonderfully! I portion it into freezer-safe jars or bags and find it’s a lifesaver for busy weeks. When thawing, let it defrost in the fridge overnight and stir well after heating to recombine any separation from the coconut milk.

Reheating

I prefer reheating this soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensure even warming. If you use a microwave, heat in 30-second bursts, stirring in between and adding a splash of broth or coconut milk if it looks too thick.

FAQs

Final Thoughts

I can’t recommend this Roasted Sweet Potato and Carrot Lentil Soup with Coconut Milk Recipe enough—it’s one of those dishes that feels like a warm hug in a bowl. Whether you’re feeding family, meal prepping for the week, or simply craving something comforting and nutritious, this soup hits all the right notes. Give it a try next time you want an easy, flavorful, and nourishing meal—you’ll be so glad you did!

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