Creamy Roasted Sweet Potato Soup
Serves 410 mins prep40 mins cook
A silky, cozy, dairy-free roasted vegetable soup with deep caramelized flavor and effortless prep.
0 servings
What you need
Instructions
1. Preheat oven to 400°F (200°C). 2. Arrange cauliflower, sweet potato, bell peppers, garlic, and shallots on a sheet pan and drizzle with olive oil. 3. Season cauliflower with curry powder, paprika, and cumin; season all vegetables with salt and pepper. 4. Roast for 35–40 minutes, until vegetables are caramelized and sweet potato is tender. 5. Transfer roasted cauliflower, sweet potato, and shallots to a blender (reserve some cauliflower for topping). 6. Remove stems from bell peppers, add to blender, and squeeze roasted garlic from skins. 7. Add coconut milk and vegetable broth; blend until smooth, adding more broth as needed. 8. Reheat if desired and serve with parsley and reserved roasted cauliflower.