Roasted Sweet Potato Soup

Name: Roasted Sweet Potato Soup
Cook time: 40 min
Yield: 4 servings
Ingredients: 2 large peeled sweet potatoes; 2 red bell peppers, seeds removed; 4 peeled carrots; 2 red onions, quartered; 1 heads of garlic, tops cut off; 3 tbsp olive oil; 0.5 tsp cinnamon; 0.5 tsp paprika; 0.5 tsp dried thyme; 0 salt; 0 pepper; 3 cups vegetable broth; 0 coconut milk; 0 fresh herbs; 0 chilli oil

A comforting and flavorful roasted sweet potato soup, perfect for a cozy meal.

By @soph.chelin

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

2 large peeled sweet potatoes
2 red bell peppers, seeds removed
4 peeled carrots
2 red onions, quartered
1 heads of garlic, tops cut off
3 tbsp olive oil
0.5 tsp cinnamon
0.5 tsp paprika
0.5 tsp dried thyme
0 salt
0 pepper
3 cups vegetable broth
0 coconut milk
0 fresh herbs
0 chilli oil

Instructions

Preheat oven to 400°F.
Place all prepared vegetables on a parchment-lined baking tray with the garlic heads cut-side up.
Drizzle generously with olive oil and season with cinnamon, paprika, thyme, salt and pepper.
Roast for 35–40 minutes, or until the sweet potatoes are fork-tender and the vegetables are nicely roasted (be careful not to burn!)
Transfer everything to a blender, squeezing the roasted garlic out of its skin.
Add vegetable broth and blend until smooth, adding more broth until you reach your desired consistency.
Serve topped with coconut milk, fresh herbs and a drizzle of chilli oil if you’re feeling spicy! Enjoy!