Roasted Sweet Potato and White Bean Soup

A velvety, plant-based soup made with roasted sweet potatoes, carrots, tomatoes, onion, pepper, and creamy cannellini beans. Cozy, nourishing, and full of the colors and flavors of autumn.

Serves 4 | 10 min prep time | 30 min cook time

INGREDIENTS

• 1 medium-large sweet potato, peeled and cubed
• 1 cup chopped carrots
• 1 cup cherry tomatoes
• 1 cup chopped onion
• 1 cup chopped bell pepper
• 3 garlic cloves, peeled
• 1 (13-ounce) jar cannellini beans, drained and rinsed
• 2 cups vegetable broth, plus more as needed
• 1 teaspoon smoked paprika
• 1 teaspoon flake salt, or to taste
• 1 teaspoon garlic powder
• 1 tablespoon nutritional yeast
• 3 tablespoons extra-virgin olive oil, divided

GARNISH

• Fresh Lime, squeezed
• Pumpkin seeds
• Fresh cilantro
• Chili-lime seasoning

METHOD

1. Preheat the oven to 400°F.
2. Arrange the sweet potato, carrots, cherry tomatoes, onion, bell pepper, and garlic on a large baking sheet. Toss with 2 tablespoons olive oil, smoked paprika, garlic powder, nutritional yeast, and flake salt.
3. Roast for approximately 30 minutes, tossing halfway through, until the vegetables are tender and lightly caramelized.
4. Transfer the roasted vegetables to a blender. Add the cannellini beans, vegetable broth, and the remaining 1 tablespoon of olive oil. Blend until smooth and creamy.
5. Taste and adjust the seasoning as needed. Add more vegetable broth to reach your desired consistency. Serve warm, topped with a squeeze of fresh lime, pumpkin seeds, fresh cilantro, and a sprinkle of chili-lime seasoning.

* Note: If your blender is not designed for hot liquids, let the roasted vegetables cool before blending.  Blend in batches if needed.