Roasted Garlic Sweet Potato Soup

Warm, velvety, and irresistibly aromatic, this Roasted Garlic Sweet Potato Soup is the ultimate comfort food for chilly days. Packed with the natural sweetness of roasted sweet potatoes and caramelized garlic, this creamy soup gets a flavorful boost from fragrant ground cumin and a pinch of cinnamon, perfectly balanced by the rich, dairy-free creaminess of coconut milk. The roasted vegetables blend effortlessly into a smooth and luscious texture, making every spoonful a delight. Topped with fresh thyme and crunchy croutons or crispy chickpeas, this hearty soup is not only vegan and gluten-free but also brimming with wholesome, nourishing goodness. Whether served as a cozy appetizer or a satisfying main course, this recipe is sure to become a fall and winter favorite!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 medium-sized (about 2 pounds) sweet potatoes
• 1 large head garlic
• 3 tablespoons olive oil
• 1 medium, diced yellow onion
• 1 large, diced carrot
• 4 cups vegetable broth
• 1 cup (full-fat) coconut milk
• 1 teaspoon ground cumin
• 0.5 teaspoons ground cinnamon
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoons black pepper
• 1 teaspoon (optional, for garnish) fresh thyme
• 0 optional (for serving) croutons or crispy chickpeas

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the sweet potatoes, dice them into 1-inch cubes, and place them on a baking sheet lined with parchment paper.

Step 3

Slice off the top of the garlic head to expose the cloves, drizzle it with 1 tablespoon of olive oil, and wrap it in aluminum foil.

Step 4

Place the diced sweet potatoes and the wrapped garlic on the baking sheet. Drizzle the sweet potatoes with 2 tablespoons of olive oil, and toss to coat evenly.

Step 5

Roast the sweet potatoes and garlic in the oven for 30-35 minutes, or until the sweet potatoes are fork-tender and the garlic is soft and fragrant.

Step 6

Meanwhile, heat a large pot over medium heat and sauté the diced onion and carrot in a drizzle of olive oil until softened, about 5-7 minutes.

Step 7

Once the garlic is cool enough to handle, squeeze the roasted cloves out of their skins and into a blender or the pot.

Step 8

Add the roasted sweet potatoes, onion, carrot, vegetable broth, cumin, cinnamon, salt, and pepper into the blender or pot.

Step 9

Blend the mixture (in batches if necessary) until smooth, or use an immersion blender directly in the pot to puree the soup.

Step 10

Return the soup to the pot (if using a blender), and stir in the coconut milk. Heat gently over low heat until warmed through, about 5 minutes. Adjust seasoning as needed.

Step 11

Serve the soup hot, garnished with fresh thyme and optional croutons or crispy chickpeas for added texture.

Nutrition Facts

Serving size	5190 grams (5190.0g)

Amount per serving	% Daily Value*
Calories	4308

Total Fat 55.90g	72%
Saturated Fat 9.10g	45%
Polyunsaturated Fat 7.10g
Cholesterol 0mg	0%
Sodium 6904mg	300%
Total Carbohydrate 888.70g	323%
Dietary Fiber 129.70g	463%
Total Sugars 203.90g
Protein 84.50g	169%

Vitamin D 0IU	0%
Calcium 1548mg	119%
Iron 34mg	191%
Potassium 2806mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 11.4%

Protein: 7.7%

Carbs: 80.9%