Enjoy our vegan recipe Roasted Sweet Potato Soup with Peanuts by feastr. Ideal to lose weight. Balanced and very tasty.
|2795 kJ (668 kcal)
cutting board, chef's knife, bowl, pot, oven, immersion blender, baking tray, parchment paper
Preheat the oven to 350 °F.
Peel and dice the sweet potatoes into approx. ¾ in cubes. Peel and chop the carrot coarsely. Cut the onion into eighths and put everything in a bowl.
Finely chop the garlic and ginger and add to the bowl.
Add the canola oil and the spices listed below to the bowl and mix thoroughly.
Line a baking tray with parchment paper, spread the vegetables evenly on the baking tray and bake for approx. 20 minutes until the veggies are golden brown.
Heat the vegetable broth in a pot over medium heat. Add the roasted vegetables and blend with an immersion blender. Season with salt and pepper.
Finely chop the chives and peanuts.
Top the soup with the chives, peanuts and coconut milk.
Enjoy your meal!