A silky, savory roasted sweet potato soup packed with warming spices and natural sweetness. Perfectly comforting and nourishing for chilly days or meal prep.
2–3 medium sweet potatoes, peeled and cubed
2 carrots (optional), chopped
1 small onion, quartered
3–4 garlic cloves, unpeeled
2–3 tbsp olive oil
Salt and black pepper
1/2 tsp cumin or smoked paprika
3–4 cups vegetable or chicken broth
1/2 cup coconut milk or cream (optional)
Garnishes: parsley, chili oil, seeds, yogurt swirl
Preheat oven to 400°F. Arrange sweet potatoes, carrots, onion, and garlic on a baking sheet.
Drizzle with olive oil, season with salt, pepper, and spices. Roast for 30–35 minutes.
Remove garlic skins, then blend all vegetables with broth until smooth.
Transfer to pot, add coconut milk, and simmer 5–10 minutes.
Taste and adjust seasoning. Serve hot with desired toppings.
Use fresh herbs or a squeeze of lemon to brighten flavor.
Freeze up to 3 months in airtight containers.
Add a spicy kick with chili flakes or curry paste.