Vegan Roasted Sweet Potato Soup Recipe

At the risk of sounding like a major party pooper, I’m really not a fan of summer. Sure, I get the appeal in theory – sunshine, longer evenings, breezy dresses, cute sandals – but in reality, it never really works out for me. I mean, I like to think of myself as a pretty a low-maintenance girl. The idea of having to shave my legs every other day (um, waxing hurts!) along with trying to develop some semblance of a tan is just way too much work for me. Plus, getting sweaty for no reason sucks.

But when October rolls around, I’m in my absolute element. Halloween, cosy sweaters, huge mugs of hot tea and pumpkin-spiced everything – how can any other season possibly compare to the leaf-strewn, windswept beauty of autumn? There’s no better time to roll up your sleeves and create warming, nourishing meals that you’ll rush home to at the end of a chilly day.

This sweet potato soup is one of those meals. Rich, simple and comforting, it’s guaranteed to warm you up from your stomach right down to your toes. With crusty bread on the side and a spiced herbal tea, it’s enough to turn even the most diehard summer devotee into an autumn fanatic. That’s right – I’m on a mission to convert you, one bowl of soup at a time.

vegan-roasted-sweet-potato-soup-recipe

vegan-roasted-sweet-potato-soup-recipe

Roasted Sweet Potato Soup

Prep: 20 minutes
Cooking: 35 minutes
Total: 55 minutes
Serves: 2

Ingredients 

  • Three large sweet potatoes, peeled and chopped
  • Two large carrots, chopped
  • One large white onion, chopped
  • Two garlic cloves, diced
  • One heaped tablespoon of ground cumin
  • 400ml of vegetable broth, cooled
  • Two tablespoons of coconut cream
  • Salt and pepper, to taste

Method 

  • Preheat the oven to 180°C.
  • Place the chopped sweet potato, carrot, onion and garlic onto a baking tray and sprinkle the cumin, salt and pepper on top. Shake the tray around so that every piece of sweet potato is coated in spices, and then pop everything in the oven to roast for 30 minutes.
  • Once the vegetables are cooked, leave to cool for ten minutes and then transfer to a blender along with the vegetable broth.
  • Blend until you have a fairly thick, smooth soup – you can add more broth if you like it a little thinner.
  • Separate into two bowls and stir a spoonful of coconut cream into each serving.

In my position as self-proclaimed Autumn Queen, I recommend combining this soup with a cosy blanket, thick socks and a nostalgic movie that you’ve already seen a million times before. I can’t think of a more perfect night in!

vegan-roasted-sweet-potato-soup-recipe


	

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