An easy vegan sweet potato soup perfect for fall -- combines roasted sweet potatoes and carrots with curry powder, vegetable broth and coconut milk to create a filling soup everyone will love.
~by Regan Jones, RD
On any other given Friday, you would be viewing a brilliant baked goodie by my friend and co-author here on the blog, Gretchen. You know her as the mastermind behind all things delectably sweet via Kumquat and Gluten-Free Kitchen here on Healthy Aperture. But because her "bun in the oven" right now is truly the old school Bun In The Oven (baby #3), I'm dropping in today in her place.
Instead of trying to create a bread or muffin that's Gretchen-worthy, I'm sharing this Vegan Roasted Sweet Potato Soup in her honor. With her third child on the way, having recently moved (again) and just living the life that goes along with being a pregnant mom, I know my friend could likely use a little help. While I'd rather offer up this soup in person along with an extra set of hands and eyes to give her some free time before baby arrives, a virtual "thinking of you" will have to do.
If you know Gretchen or are a mom yourself, might I suggest you send a little blogosphere love to her right now? Who remembers those last few days of awaiting baby's arrivals?
Hugs to you Gretchen! Can't wait to celebrate with you soon.
Vegan Roasted Sweet Potato Soup
Serves 3 to 4
- 2 medium sweet potatoes, peeled & cubed
- 3 carrots, peeled & cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 (15-ounce) can vegetable broth
- 1 teaspoon curry powder
- 1/4 teaspoon Kosher salt
- 1 cup coconut milk
- Additional coconut milk and red pepper flakes (garnishes)
- Preheat oven to 400 degrees F. Line a baking sheet with parchment.
- Combine sweet potatoes, carrots & olive oil; place on baking sheet in one layer. Roast at 400 degrees F for 30 - 40 minutes or until tender.
- Place in a large saucepan; add broth. Bring to a boil, reduce heat and simmer 10 minutes. Add curry powder and salt; mix well. Remove from heat. Process until smooth using hand blender. Stir in coconut milk. Top with additional coconut milk and red pepper flakes, if desired.