Can I freeze roasted sweet potato soup?

Yes! Roasted sweet potato soup freezes very well. Let the soup cool completely, then transfer it to airtight containers or freezer-safe bags. It will keep in the freezer for up to 3 months. When you're ready to enjoy it, thaw overnight in the fridge and reheat gently on the stove.

How can I make this soup creamier without dairy?

For a creamier texture without adding dairy, try blending in ½ cup of coconut milk, oat cream, or cashew cream. These plant-based options enhance the soup’s richness and add a subtle layer of flavor while keeping it vegan.

What toppings go well with roasted sweet potato soup?

Toppings can elevate both the presentation and flavor of your soup. Try a swirl of coconut cream, roasted chickpeas for crunch, toasted pumpkin seeds, fresh thyme, or even a drizzle of chili oil for a spicy kick. Crusty bread or a grilled cheese sandwich also pair beautifully.

Roasted Sweet Potato Soup – Best Cozy Recipe

Name: Roasted Sweet Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 large sweet potatoes, peeled and cubed; 2 carrots, peeled and chopped; 1 large red onion, peeled and quartered; 4 cloves garlic, peeled; 2 tablespoons olive oil; 4 cups vegetable broth; 1 teaspoon ground cumin; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme); 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper (adjust to taste)

Description

This roasted sweet potato soup is a creamy, nourishing, and flavorful dish perfect for chilly days. With roasted vegetables and aromatic spices, it’s naturally vegan, gluten-free, and full of comforting, earthy flavor. Ideal as a starter or main course during fall and winter.

Ingredients

Scale

2 large sweet potatoes, peeled and cubed
2 carrots, peeled and chopped
1 large red onion, peeled and quartered
4 cloves garlic, peeled
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon ground cumin
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper (adjust to taste)

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the cubed sweet potatoes, chopped carrots, red onion, and garlic cloves on the baking sheet.
Drizzle with olive oil and season with salt, pepper, cumin, and thyme. Toss well to coat evenly.
Roast the vegetables in the oven for 35–40 minutes until they are tender and slightly caramelized.
Transfer the roasted vegetables to a blender or large pot. Add vegetable broth gradually and blend until smooth.
If using a blender, blend in batches if needed to avoid overflow.
Pour the blended soup into a pot and bring to a gentle simmer. Adjust seasoning as needed.
Serve hot, garnished with a swirl of coconut cream, fresh thyme, or toasted pumpkin seeds.

Notes

For extra creaminess, stir in 1/2 cup coconut milk or oat cream before serving.
To add spice, include a pinch of cayenne or smoked paprika with the seasoning.
This soup stores well in the fridge for up to 4 days and can be frozen for 3 months.
Use hot broth when blending to maintain temperature and improve blending texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasting, Blending
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 220
Sugar: 9g
Sodium: 600mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg