Description
A comforting and creamy roasted sweet potato soup perfect for chilly nights, enriched with smoked paprika and coconut milk.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup coconut milk (optional for creaminess)
- Fresh herbs for garnish, such as parsley or cilantro
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the sweet potatoes, onion, and garlic in olive oil. Spread this mixture on a baking sheet.
- Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized.
- In a large pot, combine the roasted vegetables and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender or transfer the mixture to a regular blender and puree until smooth.
- Stir in the smoked paprika, salt, and pepper. If using coconut milk, add it now for extra creaminess. Heat through and serve garnished with fresh herbs.
Notes
Taste as you go and adjust seasoning. Consider adding spices like ginger or nutmeg for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: soup, sweet potato, vegan, cozy, comfort food
