Learn how to make this delicious roasted sweet potato soup. This soup is vegan friendly, extremely creamy and velvety smooth with a hint of my homemade curry powder for that aromatic flair and is free from plant based milk or cream.
This sweet potato soup really wowed my family. We love anything with sweet potatoes in (without sounding biased) but this soup takes things up a notch.
What really makes this soup stand out in terms of optimised flavour is the presence of the curry powder and roasting the sweet potatoes.
Both of those elements turn a regular sweet potato soup into a Michelin/restaurant quality type of soup.
The curry powder lends that aromatic, warmth and depth in flavour and the roasting of the sweet potatoes makes the taste more intense - it's deeper and brings out the natural sweetness of the potatoes.
Granted this makes the cooking process a bit more time consuming but the results are worth it.
Plus, a tip from me. While the sweet potatoes are roasting, keep yourself occupied by preparing the other ingredients.
This includes saute and simmering the vegetables, this helps to pass the time and before you know it the sweet potatoes are roasted and ready.
For those of you who loathe plant based milk in your soup, the good news is that this soup doesn't include any at all.
Yet, you still get that creamy, silky smooth soup that taste amazing!
Ingredients you need
- Sweet potatoes - You will need the sweet potatoes with the red skin and orange flesh. Chopped and peeled into roughly, ¾ inches (chopped pieces).
- Olive oil - For roasting and sauteing the vegetables.
- Onion (white), garlic and ginger - The ingredients form the base of the soup, make sure you use fresh ginger however, red onions or shallots are good alternatives.
- Curry powder, paprika, ground coriander, parsley, thyme and chilli flakes - These are the herbs and spices that are needed to make the soup taste delicious with a hint of spiciness.
- Vegetable stock/broth - I like to use my homemade broth for this recipe.
- Black pepper and pink salt - to enhance the taste.
Reasons to make this soup
- The soup is velvety smooth and creamy without having to use coconut milk or any other plant based milk to yield creaminess.
- You can make the soup as spicy or non-spicy, as you like by adding or omitting the chilli flakes.
- Vegan, gluten/grain free and paleo friendly making it a perfect choice for most dietary requirements.
- Most of the ingredients, used are common pantry ingredients and nothing complex.
- Blender or immersion stick blender friendly - use either one to puree the soup
- Double up as a side or main dish (making it so versatile).
- A great way to use sweet potatoes
- Restaurant quality soup without the expensive price tag.
The steps
- Preheat the oven at 200C/400F/gas mark 6.
- Place the sweet potato on a baking tray lined with parchment paper, coated with oil.
- Coat the top of the sweet potato with oil.
- Roast the sweet potato for roughly 35-40 minutes or until golden (turning halfway through).
- Meanwhile heat the olive oil on medium heat in a non stick saucepan, then proceed to saute the onion, garlic and ginger along with the curry powder until soft and translucent.
- Pour in the vegetable stock then season with the paprika, ground coriander, parsley, thyme and chilli flakes.
- Add the thyme, cover the pan with a lid, then allow to simmer for 10 minutes (leave it simmer while the sweet potatoes are roasting).
- Discard the thyme stems after the given time.
- Once the sweet potatoes have finished roasting from the oven, transfer the stock mixture and potatoes to a blender and puree into a smooth consistency (use a hand blender, if you don't have a blender and puree in the saucepan instead).
- Add black pepper and pink salt to taste.
Notes and tips
- The soup should be on the thicker side but not too thick, however, if you want a thinner consistency then add ½ -1 cup more of vegetable stock.
- You will want to use my Homemade Curry Powder and Vegetable Broth for this recipe.
- The soup is slightly on the spicy side, if you do not care for any heat then simply omit the chilli flakes.
- Any leftovers can be frozen for up to 3 months.
- Alternatively, once the soup is cool, store in an air tight container for up to 3-4 days.
- You can re-heat the soup in the microwave or in a saucepan on the stovetop for a few minutes.
- The time it takes the sweet potatoes to roast may vary, mine took 40 minutes in total.
More soup recipes to try
- Pumpkin and Sweet Potato Soup
- Asparagus Soup
- Roasted Red Pepper Tomato Soup
- Creamy Vegan mushroom Soup
- Vegan Vegetable Soup
- Vitamix Tomato Soup
- Carrot and Lentil Soup
- Crema de Malanga
- Spicy Cabbage Detox Soup
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Roasted Sweet Potato Soup
Ingredients
To roast the sweet potato
- 1½ lb sweet potatoes (680g) chopped and peeled
- olive oil for roasting
To make the sweet potato soup
- 2 tablespoon olive oil (28g)
- 1 medium onion chopped
- 4 garlic cloves minced
- 1 teaspoon fresh ginger (2g) minced
- 2 teaspoon curry powder (4g)
- 4 cups vegetable stock (946ml)
- 1 teaspoon paprika (2g)
- 1 teaspoon ground coriander (2g)
- ½ teaspoon parsley (0.05g)
- ¼ teaspoon chilli flakes (0.5g) optional
- 5 sprigs of thyme tied together
- black pepper and pink salt to taste
Instructions
- Preheat the oven at 200C/400F/gas mark 6.
- Place the sweet potato on a baking tray lined with parchment paper, coated with oil.Coat the top of the sweet potato with oil.
- Roast the sweet potato for roughly 35-40 minutes or until golden (turning halfway through).
- Meanwhile heat the olive oil on medium heat in a non stick saucepan, then proceed to saute the onion, garlic and ginger along with the curry powder until soft and translucent.
- Pour in the vegetable stock then season with the paprika, ground coriander, parsley, thyme and chilli flakes.
- Add the thyme, cover the pan with a lid, then allow to simmer for 10 minutes (leave it simmer while the sweet potatoes are roasting).
- Discard the thyme stems after the given time.
- Once the sweet potatoes have finished roasting from the oven, transfer the stock mixture and potatoes to a blender and puree into a smooth consistency (use a hand blender, if you don't have a blender and puree in the saucepan instead).
- Add black pepper and pink salt to taste.
Notes
- The soup should be on the thicker side but not too thick, however, if you want a thinner consistency then add ½ -1 cup more of vegetable stock.
- You will want to use my Homemade Curry Powder and Vegetable Broth for this recipe.
- The soup is slightly on the spicy side, if you do not care for any heat then simply omit the chilli flakes.
- Any leftovers can be frozen for up to 3 months.
- Alternatively, once the soup is cool, store in an air tight container for up to 3-4 days.
- You can re-heat the soup in the microwave or in a saucepan on the stovetop for a few minutes.
- The time it takes the sweet potatoes to roast may vary, mine took 40 minutes in total.
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