Roasted Sweet Potato Soup with Caramelized Onions



  • 2 pounds sweet potatoes (peeled and cut into cubes)
  • 2 large sweet onions
  • 23 peeled garlic cloves
  • 2 tablespoons olive oil (divided)
  • 1 can (13.5 ounce full-fat coconut milk)
  • 12 cups vegetable or chicken broth
  • Salt and pepper
  • 12 tablespoons freshly chopped thyme (optional)


  1. Preheat oven to 450 degrees.
  2. Line 2 large baking sheets with parchment paper.
  3. Peel and cut one of the onions in half.
  4. Cut half of the one onion into wedges.
  5. Place the onion wedges along with the sweet potatoes and garlic cloves on a baking sheet in a single layer.
  6. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper.
  7. Toss to coat evenly.
  8. Slice the remaining half of onion and peel and slice the other whole onion.
  9. Place the sliced onions on the second baking sheet.
  10. Drizzle with remaining tablespoon of olive oil and season with a pinch of salt and pepper.
  11. Add both baking sheets to oven and roast for about 30 minutes tossing occasionally for even cooking until potatoes or fork tender.
  12. Carefully remove baking sheets for oven.
  13. Set the roasted sliced onions aside.
  14. Add the sheet pan with sweet potatoes to a blender along with coconut milk and 1 cup broth.
  15. Blend until smooth and creamy.
  16. Add more broth if desired a few tablespoons at a time for desired consistency.
  17. Season with a pinch of salt and pepper to taste.
  18. Add soup to a pot and simmer until warm.
  19. To serve ladle desired amount of soup into a bowl. Top with caramelized onions and a pinch of thyme.


My directions add the roasted veggies to a blender however after the veggies are roasted you could add them to a soup pot along with the coconut milk and broth and use an immersion blender instead of a blender.
For a little chunkier soup pulse it opposed to cranking the blender up on high or what I have done is keep maybe 4-5 of the roasted sweet potatoes out when I first blend the soup. Once the soup is all blended and I have reached my desired consistency I’ll add the remaining sweet potatoes in and just pulse the blender a few times so you get some of those yummy sweet potato chunks.
For a more bisque like soup you’ll use about 1-1 1/4 cup broth. If you like you’re soup thinner use upwards to 2 cups. Start with 1 cup and go from there adding a few tablespoons at a time until you get your desired consistency.
As mentioned in the recipe post I have 2 methods for caramelizing onions. The recipe above suggests roasting them in the oven which is for convenience however you could also caramelize the onions on the stove. If you prefer doing this while the sweet potatoes are roasting heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced onions to the skillet with a pinch of salt. Cook stirring occasionally until the onions are soft and caramelized, about 15-20 minutes. Once cooked set aside until the soup is ready.
If you like garlic add a few peeled cloves to the sliced onions on the baking sheet too (I do!) The additional garlic cloves is not noted in the recipe about but I usually will add 3-4 cloves to the onions. The garlic cloves will get soft and buttery and is so good!