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–+ servings
Roasted Italian Sweet Potato Soup

Roasted Italian Sweet Potato Soup: A Cozy Comfort Bowl

Enjoy a warm bowl of Roasted Italian Sweet Potato Soup, combining sweet roasted potatoes with creamy coconut milk for a nourishing vegan dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups Sweet Potatoes Roasted for extra flavor; substitute with butternut squash for a different sweetness.
  • 2 tablespoons Olive Oil Adds richness and helps roast the sweet potatoes.
  • 1 medium Onion Diced to introduce natural sweetness.
  • 2 cloves Garlic Minced for savory warmth.
  • 1 teaspoon Dried Thyme Classic herb; fresh thyme can be used in three times the amount.
  • 1 teaspoon Dried Rosemary Boosts aromatic flavors.
  • 1 teaspoon Dried Basil Offers fresh herbal brightness.
  • 4 cups Vegetable Broth Forms the soup's foundation.
  • 1 can Coconut Milk Contributes rich, creamy texture.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.

Equipment

  • Oven
  • large pot
  • Blender
  • Baking Sheet

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (220°C). Prepare the sweet potatoes by peeling and cutting them into wedges, then arrange them on a baking sheet lined with parchment paper and drizzle with olive oil.
  2. Roast the sweet potatoes for about 25-30 minutes, turning once for even browning, until they're tender and golden brown.
  3. In a large pot, warm a splash of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and stir for an additional 1-2 minutes.
  4. Add the roasted sweet potatoes to the pot with the sautéed onions and garlic. Pour in the vegetable broth, coconut milk, dried thyme, rosemary, and basil. Stir together and bring to a gentle simmer for about 10 minutes.
  5. Blend the soup with an immersion blender or carefully transfer to a standard blender until completely smooth.
  6. Season the soup with salt and pepper to taste. Garnish with a sprig of fresh thyme or rosemary and a drizzle of coconut milk before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 400mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 7000IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Ensure sweet potatoes are cut into uniform wedges for even roasting. Allow the soup to cool slightly before blending.

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