I love making Cream Of Sweet Potato Soup. I start with cubed sweet potatoes, sliced carrots, and chopped onions mingled with minced garlic. A dash of smoked paprika and cumin adds just the right spice while coconut milk and vegetable broth create a luscious finish. This recipe celebrates simple ingredients with remarkable flavor.

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I recently decided to mix things up in my kitchen and try a roasted sweet potato soup recipe that surprised me with its depth of flavor. I started by roasting 4 medium sweet potatoes, 2 carrots, a yellow onion and 3 garlic cloves until they got a bit crispy around the edges.

Then I blended the roasted veggies with 4 cups of vegetable broth and 1 cup of coconut milk, adding in just the right amount of salt, pepper, 1/2 teaspoon each of ground cumin and smoked paprika, and on a whim a pinch of nutmeg. The result is a creamy, rich soup that has a unique twist when compared to the usual dishes out there.

There is something satisfying about how the natural sweetness of the veggies comes alive with every spoonful. I love how this recipe makes you feel adventurous in the kitchen, inviting you to explore more vibrant, loaded flavor combinations.

Why I Like this Recipe

1. I really like that the soup has a perfect balance of sweetness from the roasted sweet potatoes and a little kick from the spices.
2. I love how easy it is to make since the roasting and blending process brings out all the yummy flavors.
3. I appreciate that its creamy and comforting, making it a great meal for lunch or dinner.
4. I enjoy that the recipe uses simple, wholesome ingredients that make the soup feel healthy and hearty.

This soup is super creamy and rich with roasted sweet potatoes and carrots that give it a natural sweetness. Its got a blend of warm spices that make every spoonful satisfying and cozy. I love how the veggies get caramelized in the oven which really boosts the flavor, and the coconut milk adds a smooth finish. It’s perfect for when you want something filling and comforting, whether it’s lunch or dinner.

Ingredients

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Sweet potatoes are loaded with fiber and vitamins, adding natural sweetness and smooth creaminess to the dish.
Carrots bring a subtle earthiness and extra fiber while helping brighten up the soup.
Yellow onions deliver a bold base flavor and essential nutrients for a hearty taste that warms you up.
Garlic boosts the aroma and adds a zesty kick that makes this soup really pop.
Coconut milk gives a creamy texture with a slight tropical flavor that balances the spices out.
Vegetable broth ties all the ingredients together with moisture and a mild, savory depth.

Ingredient Quantities

4 medium sweet potatoes, peeled and cut into cubes

2 medium carrots, peeled and sliced thick

1 yellow onion, roughly chopped

3 garlic cloves, minced

4 cups vegetable broth (low sodium if possible)

1 cup coconut milk

2 tablespoons olive oil

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

Optional: a pinch of nutmeg

Optional: fresh cilantro for garnish

How to Make this

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1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. In a large bowl, toss the sweet potatoes and carrots with the olive oil, salt, pepper, ground cumin, and smoked paprika then spread them on the baking sheet.

3. Roast the veggies for about 25-30 minutes until they are tender and slightly caramelized, turning them halfway through.

4. While the veggies are roasting, heat a pot over medium heat and add a little olive oil. Sauté the chopped onion until it softens, about 5-7 minutes.

5. Add the minced garlic to the onions and cook for another minute, just until fragrant.

6. Once the veggies are done, add them to the pot along with the vegetable broth.

7. Bring the mixture to a simmer and let it cook for about 10 minutes so the flavors blend.

8. Use an immersion blender or carefully transfer to a regular blender to puree the soup until it’s smooth.

9. Stir in the coconut milk and if you like, add a pinch of nutmeg, then let the soup heat through.

10. Taste and adjust the salt and pepper if needed, then serve hot with fresh cilantro sprinkled on top if using.

Equipment Needed

1. Preheated oven set to 400°F
2. Baking sheet with parchment paper
3. Large mixing bowl
4. Cutting board
5. Sharp knife
6. Pot for sautéing
7. Wooden spoon (or spatula)
8. Immersion blender or regular blender
9. Measuring cups and spoons
10. Tongs for turning the veggies

FAQ

How can I make this recipe vegan?

This recipe is already vegan if you use a vegan vegetable broth and ensure your coconut milk is vegan. Just double check the labels.

Can I substitute other vegetables for carrots?

You can try using parsnips or even butternut squash for a slightly different flavor. Just note that the cooking time might need a little adjustment.

Do I need to roast the vegetables before blending?

Yes, roasting the veggies helps bring out a deeper flavor and adds a bit of caramelization, which makes the soup extra tasty.

Can I make this soup ahead of time?

Sure, you can make it ahead and store it in the fridge for up to 3 days. When reheating, just warm it up slowly on the stove.

How do I adjust the consistency of the soup?

If you want a thinner soup, add a bit more vegetable broth. If it's too runny, let it simmer a bit longer or add extra roasted veggies and blend again.

Roasted Sweet Potato Soup Recipe Substitutions and Variations

Sweet potatoes: You can use butternut squash instead. Its texture and natural sweetness works really good for this soup
Carrots: Try using parsnips if you cant get carrots. They add a slightly different flavor while keeping a good balance
Vegetable broth: If you dont have vegetable broth, stir chicken broth or mix water with a cube of bouillon to get that savory taste
Coconut milk: You could substitute heavy cream or almond milk if you want a creamier or lighter finish
Yellow onion: Red onion works as an alternative, offering a bit of sweetness without changing the base flavor too much

Pro Tips

Try to toss the veggies really well with the oil and spices before they go in the oven so they get that extra caramelized flavor.

Be careful when blending the soup – if your blender is small, do it in batches to avoid making a mess.

Always taste the soup before you stir in the coconut milk because it will help you adjust the salt and pepper better.

If you like it a little spicy, you might want to add a tiny pinch of chili flakes when you sauté the onions and garlic for an extra kick.

Roasted Sweet Potato Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

230

kcal

Equipment: 1. Preheated oven set to 400°F
2. Baking sheet with parchment paper
3. Large mixing bowl
4. Cutting board
5. Sharp knife
6. Pot for sautéing
7. Wooden spoon (or spatula)
8. Immersion blender or regular blender
9. Measuring cups and spoons
10. Tongs for turning the veggies

Ingredients

4 medium sweet potatoes, peeled and cut into cubes
2 medium carrots, peeled and sliced thick
1 yellow onion, roughly chopped
3 garlic cloves, minced
4 cups vegetable broth (low sodium if possible)
1 cup coconut milk
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
Optional: a pinch of nutmeg
Optional: fresh cilantro for garnish

Directions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, toss the sweet potatoes and carrots with the olive oil, salt, pepper, ground cumin, and smoked paprika then spread them on the baking sheet.
Roast the veggies for about 25-30 minutes until they are tender and slightly caramelized, turning them halfway through.
While the veggies are roasting, heat a pot over medium heat and add a little olive oil. Sauté the chopped onion until it softens, about 5-7 minutes.
Add the minced garlic to the onions and cook for another minute, just until fragrant.
Once the veggies are done, add them to the pot along with the vegetable broth.
Bring the mixture to a simmer and let it cook for about 10 minutes so the flavors blend.
Use an immersion blender or carefully transfer to a regular blender to puree the soup until it's smooth.
Stir in the coconut milk and if you like, add a pinch of nutmeg, then let the soup heat through.
Taste and adjust the salt and pepper if needed, then serve hot with fresh cilantro sprinkled on top if using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.