Roasted Sweet Potato Soup
A comforting and creamy soup made with roasted sweet potatoes, carrots, and bell peppers, perfect for chilly days.
Ingredients
Main Ingredients
- 1 lb sweet potatoes, peeled and halved Approximately 500g
- 10.5 oz carrots, peeled and cut into chunks Approximately 300g
- 2 pieces red bell peppers
- 1-2 pieces onions, peeled and halved
- 1 whole garlic bulb, top sliced off
Liquid Ingredients
- 3 tbsp olive oil
- 2 cups vegetable stock Approximately 1/2 liter, plus more if needed
- 3.4 fl oz oat cream or coconut milk Approximately 100ml, plus extra for serving
Seasoning and Garnish
- Salt and pepper to taste
- Fresh parsley for garnish
- Red chili flakes for garnish
Instructions
Preparation
- Preheat the oven to 425°F (220°C) or 400°F (200°C for fan-assisted ovens).
- Place the halved sweet potatoes, carrots, bell peppers, and halved onions into a large roasting tin. Drizzle with 3 tablespoons of olive oil, then season with salt and pepper.
Roasting
- Cover the roasting tin with aluminum foil and roast the vegetables for about 45-50 minutes, or until tender and caramelized.
Blending
- Remove the tin from the oven and let the vegetables cool slightly. Squeeze the softened garlic cloves out of the bulb.
- Transfer the roasted vegetables and garlic into a large saucepan. Pour in the vegetable stock and purée the mixture until smooth using a hand blender.
- If the soup is too thick, add more stock until the desired consistency is reached.
Finishing Touches
- Stir in the oat cream and adjust seasoning with salt and pepper.
- Reheat gently over medium heat until hot but not boiling. Serve garnished with fresh parsley and red chili flakes.
Notes
For added texture, consider topping with roasted pumpkin seeds. Adjust the creaminess with more oat cream or coconut milk as desired.