Description
A creamy and comforting roasted sweet potato soup made with tender roasted vegetables, red lentils, and coconut milk, blended to a smooth, velvety texture. This vegan recipe is enriched with fresh rosemary, ginger, and a hint of lemon juice, perfect for a nourishing, flavorful meal any time of year.
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
Seasonings and Finishes
- 1 tablespoon lemon juice
- 1 cup coconut milk, plus more for serving
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Parsley, for garnish
Instructions
- Preheat and prepare the baking sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a baking mat to prevent sticking and promote even roasting.
- Prep the veggies: Arrange the peeled and halved sweet potatoes, peeled carrots, peeled shallots, and the whole bell pepper on the prepared baking sheet.
- Drizzle with oil and season: Drizzle 2 tablespoons of olive oil over the vegetables, sprinkle with salt and freshly cracked black pepper, then toss gently to coat everything evenly. Spread out in a single layer for optimal roasting.
- Prep the garlic: Remove the outer loose skin from the head of garlic, then slice off the top portion to expose the garlic cloves. Place the garlic head on the baking sheet alongside the vegetables.
- Roast the vegetables: Place the baking sheet in the oven and roast for 45-60 minutes, flipping the vegetables halfway through cooking, until the sweet potatoes are fork tender and everything is caramelized and fragrant.
- Cook the lentils: While the vegetables roast, combine the vegan chicken or vegetable broth, red lentils, fresh rosemary sprigs, and grated ginger in a 4-quart Dutch oven or large soup pot. Bring to a boil over medium heat, then cover and reduce to a simmer. Cook for 10-12 minutes until the lentils break down and become tender. Remove from heat and discard the rosemary sprigs.
- Add roasted garlic and veggies to the pot: Squeeze the soft, roasted garlic cloves from their skins into the lentil soup. Transfer the roasted vegetables to the pot, removing the stem from the bell pepper before adding.
- Blend the soup: Use an immersion blender to purée the soup until smooth and creamy. Add the lemon juice and coconut milk, then blend again briefly to combine. Taste and adjust seasoning with salt and pepper as needed.
- Warm through and serve: Return the pot to medium-low heat to gently warm the soup if needed. Ladle into bowls and garnish each serving with a drizzle of coconut milk, freshly cracked pepper, and chopped parsley for a fresh finish.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze in a freezer-safe container for up to 3 months. The soup may thicken after refrigeration; loosen with additional broth or coconut milk when reheating.
- Reheating: Warm the soup gently on the stovetop over medium-low heat or in a microwave in 30-second increments until heated through.
- This soup is inspired by the Vanilla and Bean recipe, adapted for a vegan and wholesome roasted vegetable base.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 180
- Sugar: 6g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 4.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
