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
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
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
