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Am I nuts for asking you to roast some sweet potatoes and then add them to a soup, instead of simply cooking the potatoes right in the broth? Maybe. I guess you’ll just have to trust me when I tell you that by roasting the sweet potatoes instead of simply boiling them in broth, the flavor profile of this soup is really amped up quite a bit. I think the extra time and the one extra dish is well worth it, especially considering the extra time is largely hands-off and if you’re using this soup as meal prep, you’re going to get a week’s worth of delicious, nutritious soup from this recipe.

Since this recipe is vegan as written, it makes a great choice for an appetizer to your large holiday gatherings, and especially if you will be having any vegans or vegetarians at your holiday table. I can assure you that this soup will please both herbivores and carnivores alike.

If you have some extra time and really just want to spend all day in your kitchen (Mike assures me I’m the only one who ever wants to do this…shrugs), I do suggest taking the time to make your own vegetable stock to use in this soup. I’m a big fan of making my own vegetable stock, so I followed my own recipe that I posted a few months back while my squash and carrots were roasting away in the oven. Personally, I think it’s worth it. If you prefer to use store bought vegetable stock, that’s cool too. Either will work in this recipe!

Earlier this week I posted a recipe for Candied Nuts. Although both the Candied Nuts and this soup are great recipes on their own, I think they really complement one another. I like to garnish my soup with a sprinkle of cinnamon and some Candied Nut “croutons.” If you aren’t on Whole30, I highly suggest doing this! The Candied Nuts are also suitable for vegans and vegetarians, so you won’t face any conflicts there.

What do you think? Are you a Roasted Sweet Potato Soup purist, or will you be garnishing your soup with the Candied Nuts like me?

thehungryhungryhiker

Roasted Sweet Potato Soup

A delicious vegan soup recipe featuring plenty of flavorful fall produce.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 sweet potatoes, large peeled and chopped
  • 2 carrots, large peeled and chopped
  • 3 tbsp avocado oil, divided
  • 1 tsp sea salt, divided
  • 1 yellow onion, small diced
  • 1 apple, medium diced, I used a Gala apple
  • 8 cups vegetable broth
  • ½ tsp cinnamon plus more for garnish if desired
  • ¼ tsp ginger
  • pinch cloves
  • ¾ cup coconut milk, canned
  • Candied Nuts for garnish if desired, if not on Whole30

Method
 

  1. Preheat oven to 400° F. Line a large sheet pan with parchment paper. Add the chopped sweet potatoes and the chopped carrots to the sheet pan and coat with 2 tbsp avocado oil and ½ tsp of sea salt. Toss to combine to coat vegetables completely with oil and salt. Bake at 400° F for 35-40 minutes until fork tender.
  2. When the sweet potatoes and carrots have about 15 minutes left, add the remaining tbsp of avocado oil to a large soup pot over medium heat. Add the diced onion and apple and saute for 10-12 minutes, stirring occasionally, until softened. Add the vegetable broth and remaining ½ tsp of sea salt and increase the heat to high.
  3. Add the fork tender sweet potatoes and carrots to the pot. Bring the pot to a boil, then reduce to a simmer over medium low heat for 10 minutes.
  4. Remove the pot from heat. Stir in the cinnamon, ginger, and cloves. Use an immersion blender to blend the soup right in the pot. Use a spoon to stir in the canned coconut milk. Ladle into bowls and garnish with cinnamon and Candied Nuts if desired. Serve hot and enjoy!