Creamy Roasted Sweet Potato Soup with Simple Ingredients
A rich and creamy Roasted Sweet Potato Soup made with caramelized vegetables, warm spices, and a smooth, velvety finish. Perfect for chilly nights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
2 large sweet potatoes, peeled and cubed
1 small onion, quartered
1 carrot, peeled and chopped
4 garlic cloves, unpeeled
2 tbsp olive oil (plus 1 tbsp for soup)
1/2 tsp salt
1/2 tsp paprika
1/4 tsp cumin
4 cups vegetable or chicken broth
1/4 tsp cinnamon
Black pepper to taste
Optional: 1/2 cup coconut milk or cream
Instructions
-
Preheat oven to 400°F. Toss sweet potatoes, onion, carrot, and garlic with 2 tbsp olive oil, salt, paprika, and cumin. Roast 25–30 mins.
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In a pot, heat 1 tbsp olive oil. Squeeze garlic from skins and add all roasted vegetables.
-
Add broth, cinnamon, and black pepper. Simmer 10–15 mins.
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Blend soup until smooth. Adjust consistency with broth if needed.
-
Stir in coconut milk or cream if using. Serve hot with toppings of choice.
Notes
-
Preheat oven to 400°F. Toss sweet potatoes, onion, carrot, and garlic with 2 tbsp olive oil, salt, paprika, and cumin. Roast 25–30 mins.
-
In a pot, heat 1 tbsp olive oil. Squeeze garlic from skins and add all roasted vegetables.
-
Add broth, cinnamon, and black pepper. Simmer 10–15 mins.
-
Blend soup until smooth. Adjust consistency with broth if needed.
-
Stir in coconut milk or cream if using. Serve hot with toppings of choice.