Roasted Sweet Potato and Vegetable Soup: Cozy Comfort in a Bowl!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and has a higher smoke point.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon cubes

Homemade broth is fresher, while bouillon is cost-effective.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash offers similar sweetness and texture.

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess while being dairy-free.

Spray a roasting tin with oil and set aside.

Break down the cauliflower into florets, removing the greenery.

Chop the red bell peppers in half and remove the seeds.

Peel the sweet potato and cut it in half.

Place all the chopped vegetables into the greased roasting tin.

Add the sweet potato, cauliflower, and red bell peppers to the tin.

Sprinkle 2 tablespoons of Jamaican curry powder over the cauliflower.

Add cumin, paprika, salt, and cracked black pepper over the vegetables.

Sprinkle sage and oregano over the rest of the vegetables.

Roast the vegetables in the oven for 30 to 35 minutes until soft.

Remove the roasted vegetables from the oven and allow them to cool before blending.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary