Creamy Sweet Potato Soup

Delicious creamy soup made of sweet potatoes and carrots. Although both sweet potatoes and carrots are sweet, the soup is not bland at all. It is ideal for cold autumn evenings. Thanks to ginger and chilli, it warms you up perfectly. It is easy to prepare. Using vegetable broth, you will get a 100% vegan soup. It is very quick and requires very little work. Just peel the vegetables and roast them in the oven, then throw everything into a pot and blend.
Recipe modifications:
- If you do not like coconut milk, you can replace it with 12% fat cream.
- If the soup is too thick for you, you can add more broth to, e.g. 1.5 – 2 l.
- You can sprinkle the soup with fresh parsley or coriander. For crunch, also add croutons, pumpkin seeds, roasted nuts, e.g. walnuts or puff peas.
- You can season the soup with soy sauce.
- To add an Asian character and slightly sour the soup, you can add lime juice. You can fry lemongrass and/or kaffir lime leaves together with ginger and chilli. The soup will then take on a completely different taste.
Sweet potato soup is gluten-free. To prepare a vegan version just use vegetable broth. The proportions given below will give you about 8 portions of soup.
Read the step-by-step recipe on how to prepare sweet potato creamy soup and watch the video below the recipe. Also subscribe to the SaltedPasta channel on YouTube and sign up for the newsletter so you don’t miss any recipes!
Roasted Sweet Potato Soup
Creamy Sweet Potato Soup Recipe
Ingredients
- 1 sweet potato (about 600 g)
- 4 carrots (about 400 g)
- 2 onion
- 3 cm ginger
- 3 cloves garlic
- 1 l broth
- 400 ml coconut milk
- salt
- pepper
- ½ tsp thyme
- â…“ tsp chili flakes
- 4 tbsp olive oil
Instructions
- Peel and cut the sweet potatoes and carrots into smaller pieces. Cut the onions in half, you don't have to peel them. Arrange the sliced ​​vegetables on a baking sheet lined with baking paper. Wrap the garlic in aluminum foil and place it next to the other vegetables. Drizzle all the vegetables with a little olive oil and sprinkle with thyme.Place the baking sheet with the vegetables in an oven preheated to 220 °C (428 °F) and bake for about 40 minutes, until the onions are golden brown.1 sweet potato, 4 carrots, 2 onion, 3 cloves garlic, ½ tsp thyme
- Pour a little olive oil into the pot. Add the chili flakes and grated ginger. Fry. Throw in the roasted vegetables: sweet potato, carrot, onion without skin and garlic squeezed from the skin. Fry for a while and pour in the hot broth. Then add the coconut milk and blend until smooth. Season with salt and pepper.You can add a little soy sauce. If the soup is too thick, you can add more broth and blend again to thoroughly mix the soup. Enjoy!3 cm ginger, 1 l broth, 400 ml coconut milk, salt, pepper, â…“ tsp chili flakes, 4 tbsp olive oil
Video
Nutrition
Percent Daily Values are based on a 2,000 calorie diet