Creamy Roasted Sweet Potato Soup – Air Fryer Magic for a Comforting Boost
Discover the magic of this creamy roasted sweet potato soup made in the air fryer. Packed with chickpeas, coconut cream, and smoky spices, it’s a quick, protein-rich vegan meal perfect for chilly days.
Ingredients
- 300g sweet potatoes, peeled and cut into small cubes
- 100g carrots, peeled and cut into small cubes
- 2 tbsp olive oil
- 2 red (bell) peppers, deseeded and chopped
- 4 cloves garlic, sliced
- 1 tsp ground cumin
- 1 tbsp smoked paprika
- 750ml vegetable stock
- 2 tbsp plain yoghurt (optional), plus extra to garnish
- Pinch chilli flakes
- Handful of tinned chickpeas, drained
Instructions
- Preheat your air fryer to 180°C (350°F) for 2 minutes.
- Roast the vegetables: Put the sweet potatoes, carrots, and one tablespoon of olive oil into the air fryer basket. Add some sea salt and black pepper. Air fry for 15 minutes, shaking occasionally.
- In a large pan, heat the remaining olive oil and sauté the red peppers for 6–7 minutes on a low/medium heat. Add the garlic and fry for another minute. Add the cumin and smoked paprika, and cook for an additional minute.
- Add the cooked sweet potatoes, carrots, and vegetable stock to the pan. Simmer covered for 2 minutes. Season with sea salt and black pepper.
- Turn off the heat and blitz with an immersion blender until smooth. Add a little water if you prefer a thinner consistency. Stir in the coconut cream or yoghurt, if using.
- Ladle the soup into bowls. Finish with a swirl of coconut cream or yoghurt, a sprinkle of chilli flakes, and a few chickpeas.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 131Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 2mgSodium: 169mgCarbohydrates: 24gFiber: 4gSugar: 4gProtein: 5g
Roasted Sweet Potato Soup and the Magic of the Air Fryer
Roasted Sweet Potato Soup is the perfect showcase of how modern cooking technology turns humble vegetables into a creamy, comforting bowl of goodness. Using an air fryer, this vegan recipe transforms sweet potatoes, carrots, and red peppers into rich, caramelised perfection—faster and with less oil than traditional roasting.
The Story Behind the Air Fryer
The air fryer burst onto the scene in 2010 when Dutch electronics giant Philips unveiled it at the Berlin IFA fair. Its promise was irresistible: crispy, golden food without deep-frying. The secret lies in its rapid air-circulation technology, which cooks food evenly while using up to 80 per cent less oil.
This simple yet effective method has its roots in convection cooking, but it is far more efficient. Compact and powerful, the air fryer gives ingredients like sweet potatoes and carrots a beautifully roasted texture in a fraction of the time. That’s what makes it perfect for this roasted sweet potato soup, delivering caramelised sweetness that blends smoothly into a rich, creamy base.
Air Fryer vs. Conventional Oven
Is the air fryer really better than a conventional oven? It depends on what you’re cooking, but it wins in several everyday situations.
1. Speed: An air fryer preheats almost instantly and cooks food up to twice as fast.
2. Energy efficiency: It uses less electricity and doesn’t heat up the kitchen.
3. Texture: The rapid airflow produces crisp edges and soft centres.
4. Nutrient retention: Shorter cook times mean vegetables retain more vitamins and antioxidants.
A conventional oven still has advantages for big batches or baking, but for quick weeknight meals or small portions, the air fryer is unbeatable. It’s particularly ideal for soups, snacks, and roasting vegetables without drying them out.
Why Air Fryers Are Perfect for Plant-Based Cooking
For vegans and plant-based cooks, the air fryer is a real game changer. Sweet potatoes, carrots, and chickpeas roast beautifully with only a touch of olive oil. Their natural sugars caramelise, intensifying flavour while keeping calories low.
When these air-fried veggies are blended with vegetable stock and a spoonful of coconut cream or yoghurt, you get the perfect roasted sweet potato soup—silky, nourishing, and full of colour. Add a handful of chickpeas for extra protein and texture, and you’ve got a complete, balanced meal.
It’s not only about health; it’s about taste. The light charring from the air fryer enhances depth and aroma, making every spoonful more satisfying. Plus, you save on washing up—no greasy baking trays, no oil splatter, just pure cooking convenience.
How the Air Fryer Elevates Everyday Cooking
Beyond soups, the air fryer brings out the best in vegetables. Garlic becomes fragrant, peppers turn smoky, and root veg develop that roasted crunch everyone loves. It’s also brilliant for reheating leftovers—restoring crispness instead of making food soggy.
Whether you’re roasting veg for a salad or making crispy tofu, the air fryer helps you cook smarter, not harder. It keeps food wholesome and flavourful, while giving you more time to focus on what matters—enjoying your meal.
Other Air Fryer Recipes to Try
If you enjoyed this roasted sweet potato soup, try my other air fryer recipes for more quick, healthy, and plant-based inspiration.
Learn More About Air Frying
To explore the science and benefits of air frying, visit:
- BBC Good Food’s Air Fryer Guide
- Philips UK – Air Fryer Innovations
These resources dive into the technology behind rapid-air cooking and share expert reviews on the latest models.
Final Thoughts
The roasted sweet potato soup is proof that healthy cooking can be both simple and indulgent. Thanks to the air fryer, you can achieve roasted depth of flavour without excess oil or long preheating times. It’s the ideal example of how technology can make wholesome eating faster, cleaner, and more delicious.
So next time you crave a bowl of comfort, reach for your air fryer. With its efficiency and ease, it brings a touch of magic to every meal.
