Creamy Vegan Roasted Sweet Potato Soup
Sweet potatoes are a great source of vitamin A, vitamin C, and fiber. They are also known for their natural sweetness and velvety texture.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 500 gram Sweet Potatoes
- 1 medium Onion
- 2 clove Garlic Cloves
- 4 cup Vegetable Stock
- 1 cup Coconut Milk
- 2 tablespoon Olive Oil
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Fresh Cilantro
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and chop the sweet potatoes into small cubes.
- Toss the sweet potatoes with olive oil, ground cumin, ground paprika, salt, and black pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic cloves. Sauté until the onion becomes translucent.
- Add the roasted sweet potatoes to the pot and stir well.
- Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer for 10 minutes.
- Remove the pot from heat and let it cool slightly.
- Using an immersion blender or regular blender, blend the soup until smooth and creamy.
- Return the soup to the pot and stir in the coconut milk.
- Place the pot back on the stove and heat the soup over low heat until warmed through.
- Season with salt and pepper to taste.
- Serve the creamy vegan roasted sweet potato soup hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 40g14%
- Sugars 12g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.