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Sweet potato soup is a velvety, smooth vegan treat

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Roasted Sweet Potato Soup

Louisa Clements /

Roasted Sweet Potato Soup

Roast up sweet potatoes with carrots and celery for a velvety and smooth vegan soup.

Prep: 20 minutes

Cook: 1 hour and 5 minutes

Serves 4-6


3 medium sweet potatoes, peeled and cut into 1 inch cubes

1 large carrot, roughly chopped

1 stalk celery, roughly chopped

3 cloves garlic, roughly chopped

3 tbsp olive oil

2 tsp dried rosemary, divided

1/2 tsp salt, divided

1/4 tsp pepper

900ml/4 cups vegetable broth

1/4 tsp cayenne pepper, optional

1 tbsp lime juice


1. Preheat oven to 400F.

2. Toss sweet potatoes with carrots, celery, garlic, olive oil, 1 tsp of rosemary, 1/4 tsp salt and pepper on a large baking sheet.

3. Roast for 20 minutes, stirring once. Add roasted vegetables to a large soup pot and cover with broth, remaining rosemary and cayenne pepper.

4. Bring to a boil and simmer covered for 20 minutes. Puree with the soup with an immersion blender or in batches in a regular blender. Stir in lime juice.

For more simple, fresh and flavourful vegan recipes visiting Did you make this meal? Show us on Instagram by tagging it #metrocookswithlou

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