Roasted Sweet Potato Garlic Soup

Warm up with the velvety embrace of Roasted Sweet Potato Garlic Soup, a comfort food masterpiece that combines wholesome roasted sweet potatoes, buttery caramelized garlic, and a lush swirl of coconut milk. This vibrant, golden-hued soup is accentuated with earthy spices like cumin, cinnamon, and smoked paprika, creating a deeply layered flavor profile that’s both cozy and aromatic. Perfect for a hearty weeknight dinner or an elegant starter, this recipe is easy to prepare with simple ingredients and takes just under an hour from start to finish. Serve it steaming hot with a garnish of fresh thyme for an irresistible, gourmet touch. Whether you’re seeking a dairy-free, gluten-free option or just crave something nourishing, this soup is sure to be a hit.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium sweet potatoes
• 1 whole bulb garlic
• 3 tablespoons olive oil
• 1 large yellow onion
• 4 cups vegetable broth
• 1 cup coconut milk (unsweetened)
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon fresh thyme leaves (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and cube the sweet potatoes into 1-inch pieces and place them on a baking sheet.

Step 3

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

Step 4

Drizzle the sweet potato cubes with 1 tablespoon of olive oil, sprinkle with a pinch of salt, 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 caramelized. Set them aside to cool slightly.

Step 6

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.

Step 7

Dice the yellow onion and sauté in the pot for 5-7 minutes, or until softened and slightly golden.

Step 8

Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the roasted sweet potatoes, vegetable broth, ground cumin, ground cinnamon, smoked paprika, salt, and black pepper.

Step 9

Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.

Step 10

Using an immersion blender (or working in batches with a regular blender), puree the soup until smooth and creamy.

Step 11

Stir in the coconut milk and adjust the seasoning with more salt or pepper if needed.

Step 12

Serve hot, garnished with a sprinkle of fresh thyme leaves if desired.

Nutrition Facts

Serving size	1985.8 grams (1985.8g)

Amount per serving	% Daily Value*
Calories	1932

Total Fat 109.00g	140%
Saturated Fat 58.80g	294%
Polyunsaturated Fat 7.10g
Cholesterol 0mg	0%
Sodium 4945mg	215%
Total Carbohydrate 219.50g	80%
Dietary Fiber 38.20g	136%
Total Sugars 52.10g
Protein 37.30g	75%

Vitamin D 0IU	0%
Calcium 554mg	43%
Iron 20mg	112%
Potassium 2965mg	63%

*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: 48.8%

Protein: 7.4%

Carbs: 43.7%