If you’re craving something comforting, nourishing, and a little bit exotic all at once, you’re going to adore this Roasted Sweet Potato Soup with Coconut Milk and Lentils Recipe. I absolutely love how rich and creamy the coconut milk makes the soup while the roasted sweet potatoes and red lentils bring a hearty, cozy vibe that’s perfect any time of year. When I first tried this recipe, it felt like a warm, flavorful hug on a chilly evening, and I’m excited to share it with you!
Why You’ll Love This Recipe
- Rich, Creamy Flavor: The coconut milk adds an irresistible smoothness that balances the earthiness of lentils perfectly.
- Simple Yet Impressive: Roasting the veggies elevates the flavor without any fuss—so you’ll feel like a kitchen pro every time.
- Nutritious and Filling: Packed with fiber and protein from lentils plus vitamins from sweet potatoes and carrots.
- Versatile for Any Meal: It’s perfect for a casual family dinner or served up fancy for guests with a few simple garnishes.
Ingredients You’ll Need
Getting your ingredients right is key here. Each element works in harmony: the sweetness from the roasted potatoes and carrots, the warmth from ginger and rosemary, and the creaminess from coconut milk. I always recommend the freshest veggies you can find—especially the rosemary and ginger, which really brighten up the soup.
- Sweet potatoes: Look for large, firm potatoes with smooth skin for even roasting.
- Carrots: Fresh carrots add natural sweetness and texture.
- Shallots: These add subtle onion flavor without overpowering the soup.
- Bell pepper: Roasting intensifies its sweetness—any color works, but I love red or orange for extra vibrancy.
- Garlic: Roasting garlic mellows out the sharpness and gives depth.
- Vegan chicken or vegetable broth: This forms the base—choose low sodium if you want better salt control.
- Red lentils: These break down beautifully, making the soup both filling and creamy.
- Fresh rosemary: A couple of sprigs infuse lovely herbaceous notes.
- Fresh grated ginger: Adds a warm, zesty kick that brightens the whole dish.
- Lemon juice: A splash at the end lifts all the flavors.
- Coconut milk: Use full fat for the creamiest result—you’ll find it makes all the difference.
- Salt and pepper: To taste—seasoning is your friend!
- Parsley: Fresh parsley adds a pop of color and freshness as garnish.
Variations
While I love the classic version, I’ve found that tweaking it a bit keeps things interesting—plus, it helps if you’re catering to different tastes or dietary needs. Don’t hesitate to personalize this soup; it’s pretty forgiving and adapts well to additions or swaps!
- Spicy Kick: I sometimes add a pinch of cayenne or some diced fresh chili for heat, which my family goes nuts for on colder nights.
- Greens Boost: Adding a handful of spinach or kale as you blend in the soup is a great way to sneak extra nutrients in.
- Protein Punch: For even more protein, toss in cooked chickpeas or top with toasted pumpkin seeds just before serving.
- Make it Creamier: If you want a richer texture, a splash of cashew cream or even a dollop of vegan yogurt works wonders.
How to Make Roasted Sweet Potato Soup with Coconut Milk and Lentils Recipe
Step 1: Prep and Roast Your Veggies
First thing, preheat your oven to 425°F and line a large baking sheet with parchment or a silicone mat—trust me, this makes cleanup so much easier. Peel and halve your sweet potatoes, and peel your carrots and shallots. Arrange all the veggies plus the whole bell pepper on the sheet. Drizzle with olive oil, sprinkle with a little salt and pepper, then toss to coat evenly. Don’t forget to prep your garlic by trimming the top to expose the cloves—it roasts perfectly like this. Roast everything for 45-60 minutes, turning halfway through, until the potatoes feel fork-tender and lightly caramelized. I’ve learned that turning the veggies half-way ensures even roasting and that lovely depth of flavor.
Step 2: Cook the Lentils and Infuse the Broth
While your veggies roast, bring your broth to a boil in a large soup pot. Add the red lentils, rosemary sprigs, and grated ginger. Cover and simmer gently for about 10-12 minutes, or until the lentils have softened and start to break down. Don’t skip adding the ginger here; it adds such a fresh, uplifting flavor that complements the sweetness. Once cooked, fish out the rosemary stems and discard.
Step 3: Blend Together Your Roasted Veggies and Soup Base
Squeeze the softened garlic cloves from their skins directly into your pot, and add the rest of the roasted veggies (don’t forget to remove the bell pepper’s stem). Using an immersion blender, blend the soup until it’s silky smooth. Add the lemon juice and coconut milk next, and blend again to combine everything. Season with salt and pepper to your taste, then warm the soup through on medium-low for a few minutes to marry the flavors.
Pro Tips for Making Roasted Sweet Potato Soup with Coconut Milk and Lentils Recipe
- Roast for Maximum Flavor: I learned that roasting the garlic whole instead of adding raw garlic keeps the soup mellow and sweet, avoiding bitterness.
- Don’t Skip the Lemon: A splash of lemon juice right before serving brightens the soup’s richness and makes all the flavors pop.
- Immersion Blender is a Game-Changer: It lets you puree directly in the pot, saving time and reducing mess.
- Control Consistency with Broth: If the soup thickens after storing, thin it out with a little extra broth or coconut milk to get that perfect, creamy texture again.
How to Serve Roasted Sweet Potato Soup with Coconut Milk and Lentils Recipe
Garnishes
I always finish my bowls with a drizzle of coconut milk—it looks beautiful and softens the warmth of the spices. Fresh parsley lends a pop of color and a fresh, herbaceous note, and of course, a few cracks of fresh black pepper on top never hurt. For a bit of texture, toasted pumpkin seeds or a sprinkle of chili flakes make it extra special.
Side Dishes
This soup is a meal on its own, but I like pairing it with a slice of crusty whole-grain bread or some warm garlic naan if I’m feeling indulgent. A crisp green salad dressed with a tangy vinaigrette acts as a lovely refreshing contrast to the soup’s creaminess too.
Creative Ways to Present
For special occasions, I sometimes serve this soup in individual mason jars or rustic bowls with a swirl of coconut cream artfully dotted on top—kind of impresses guests without extra effort. Adding microgreens or edible flowers as garnish gives it a restaurant-worthy look that’s super fun to share on social media!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and find the soup keeps really well for up to five days. It thickens over time, so before reheating, I add a splash of broth or coconut milk to loosen it up—this has saved me many a “too thick” disaster!
Freezing
Freezing this soup works beautifully if you want to batch cook. Just let it cool completely, then pop it into freezer-safe containers or bags for up to three months. When you’re ready, thaw it overnight in the fridge, then warm it gently on the stove with a little extra liquid added if needed.
Reheating
I usually reheat the soup on the stovetop over medium-low heat, stirring often to prevent sticking and adding a splash of broth or coconut milk to refresh the consistency. If I’m in a hurry, the microwave works too—just heat in short bursts, stirring in between.
FAQs
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Can I use other types of lentils for this soup?
Absolutely! While red lentils cook faster and break down nicely to create a creamy texture, you can use yellow lentils similarly. Green or brown lentils will hold their shape more, so the soup will have more bite and texture—just adjust cooking times accordingly.
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Is this soup suitable for a vegan diet?
Yes! This recipe uses vegan broth and coconut milk, making it entirely plant-based and suitable for vegans and vegetarians alike. Just double-check your broth labels to ensure they’re vegan-friendly.
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Can I make this soup gluten-free?
Definitely. The entire recipe is naturally gluten-free as long as you use a certified gluten-free broth. Always check labels if you have dietary restrictions.
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What if I don’t have an immersion blender?
No worries! You can carefully transfer the soup in batches to a regular blender. Just be cautious with the hot liquid—blend in smaller portions and vent the lid slightly to avoid steam buildup and splatters.
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How spicy is the soup?
The basic recipe has a gentle warmth from the ginger but isn’t spicy. You can easily adjust heat levels by adding chili flakes or cayenne pepper during blending or as a garnish.
Final Thoughts
This Roasted Sweet Potato Soup with Coconut Milk and Lentils Recipe has become a go-to for me when I want something warming, wholesome, and effortlessly delicious. It’s one of those recipes that feels special but comes together simply, making it perfect for busy weeknights or weekend batch cooking. I hope you enjoy making it as much as I enjoy sharing it with you—anyone who tastes it will thank you. So grab those sweet potatoes, fire up your oven, and get ready for a soup that’s as nourishing as it is tasty!
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Roasted Sweet Potato Soup with Coconut Milk and Lentils Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This vibrant Roasted Sweet Potato Soup is a comforting vegan recipe loaded with roasted vegetables, red lentils, and coconut milk, resulting in a creamy, flavorful dish perfect for chilly days. Combining the sweetness of roasted root vegetables with the earthiness of lentils and a hint of fresh ginger and lemon, this nourishing soup is both hearty and healthy.
Ingredients
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
Liquids and Broth
- 6 cups vegan chicken broth or vegetable broth
- 1 cup coconut milk, plus more for serving
Other
- 1 cup dry red lentils
- 2 sprigs fresh rosemary
- 1 heaping tablespoon fresh grated ginger
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Parsley, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone mat to prevent sticking.
- Prepare Vegetables: Arrange the sweet potatoes, carrots, shallots, and the whole bell pepper on the baking sheet, making sure they are spaced out evenly for roasting.
- Season and Oil: Drizzle 2 tablespoons of olive oil over the vegetables. Sprinkle with salt and pepper, then toss gently to coat evenly. Spread them out in a single layer for even roasting.
- Prepare Garlic: Remove excess outer skin from the garlic head and slice off the top part to expose the cloves. Place the garlic head on the baking sheet alongside the vegetables.
- Roast Vegetables: Roast in the preheated oven for 45-60 minutes or until the sweet potatoes are tender when pierced with a fork. Flip the vegetables halfway through cooking for even caramelization.
- Cook Lentils: While the vegetables roast, combine the vegan broth, red lentils, rosemary sprigs, and grated ginger in a 4-quart Dutch oven or large soup pot. Bring to a boil over medium heat, then reduce to a simmer and cover. Cook for 10-12 minutes until lentils are soft and breaking down. Remove rosemary stems and discard.
- Add Roasted Ingredients to Soup: Squeeze the roasted garlic cloves from their skins into the pot. Remove the stem from the roasted bell pepper and add the rest of the roasted vegetables to the pot.
- Blend Soup: Use an immersion blender to purée the soup until smooth and creamy. Then add lemon juice and 1 cup coconut milk, blending again until fully incorporated. Season with salt and pepper to taste.
- Warm Through: Return soup to medium-low heat and warm gently if needed before serving.
- Serve: Ladle soup into bowls, drizzle with extra coconut milk, garnish with fresh parsley, and add freshly cracked black pepper to finish.
Notes
- Storage: Store soup in an airtight container in the refrigerator up to 5 days or freeze for up to 3 months. The soup may thicken when chilled; thin with additional broth or coconut milk when reheating.
- Reheating: Reheat on the stovetop over medium-low heat or microwave in short intervals until warmed through, stirring occasionally.
- This recipe is inspired by Vanilla and Bean and offers a creamy, vegan, and wholesome meal option perfect for meal prep.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
