Description
A warm and hearty soup that combines roasted sweet potatoes with sautéed onions and garlic, perfect for chilly evenings.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup coconut milk (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a baking dish, toss the sweet potatoes, onion, garlic, and carrot with the olive oil, smoked paprika, salt, and pepper.
- Roast everything in the oven for about 25-30 minutes, until the vegetables are tender and caramelized.
- In a large pot, combine the roasted veggies with vegetable broth.
- Bring this mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Blend the soup until smooth using an immersion blender or a stand blender, ensuring it’s nice and creamy.
- If you’re feeling indulgent, stir in the coconut milk and heat through.
- Serve hot, garnished with fresh herbs for that vibrant touch.
Notes
Store leftovers in an airtight container and enjoy within 3-4 days. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: soup, sweet potato, vegetarian soup, comfort food, healthy recipe