Description

A warm, creamy, and comforting vegan soup made from roasted sweet potatoes, carrots, and cauliflower, blended with cozy spices and plant-based milk for a nutritious and satisfying meal.

Ingredients

3 large carrots, peeled and chopped

2 medium sweet potatoes, peeled and cubed

1/2 head cauliflower, cut into florets

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

1 small onion, chopped

3 cloves garlic, minced

3 cups vegetable broth

1 cup unsweetened plant-based milk (almond, oat, or soy)

1 tablespoon lemon juice

Optional toppings: fresh parsley, pumpkin seeds, drizzle of olive oil

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Instructions

Preheat the oven to 400°F (200°C).
Spread chopped carrots, sweet potatoes, and cauliflower on a large baking sheet. Drizzle with olive oil and season with salt, pepper, thyme, and smoked paprika. Toss to coat evenly.
Roast the vegetables for 30–35 minutes, flipping halfway through, until golden and tender.
While vegetables are roasting, sauté chopped onion in a large pot over medium heat for about 5 minutes until translucent. Add minced garlic and cook for another minute.
Transfer the roasted vegetables into the pot with onions and garlic. Add vegetable broth and bring to a simmer.
Turn off the heat and stir in plant-based milk and lemon juice.
Use an immersion blender to puree the soup in the pot, or blend in batches in a high-speed blender until smooth and creamy.
Taste and adjust seasoning as needed.
Serve hot with optional toppings like fresh parsley, pumpkin seeds, or a drizzle of olive oil.

Notes

Swap sweet potatoes with butternut squash for a different flavor.

Stir in cooked lentils or chickpeas before blending for added protein.

Add a pinch of cayenne or hot sauce for heat.

Use full-fat canned coconut milk for extra creaminess.

Add a splash of maple syrup to enhance roasted sweetness.

Store in the fridge for up to 4 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasting, Blending
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 8g
Sodium: 600mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg