Sweet Potato and Red Pepper Soup

Thick orange soup on a checkered window ledge, topped with cream and parsley.

Sweet Potato and Red Pepper Soup

An easy, flavour-packed way to make soup, this roasted sweet potato and red pepper soup is made with roasted vegetables, spices, and broth.

Course Appetizer, Side Dish, Sides, Soup, Soups and Stews, Summer

Cuisine European

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 121kcal

Author Alexandra Daum

Ingredients

1 medium sweet potato about 500 grams
2 large red peppers seeds and stem removed
1 medium onion peeled
1 tablespoon olive oil
1 teaspoon sea salt to taste
½ teaspoon black pepper
½ teaspoon hot pepper flakes optional, to taste
¼ teaspoon cumin seeds or ground cumin
¼ teaspoon smoked paprika
400-500 ml (1 ⅔ - 2 cups) vegetable broth adjust for consistency

Metric - Cups

Instructions

Preheat the oven to 200°C (400°F) and line a large baking sheet or casserole dish with parchment paper (paper is optional but prevents sticking).
Roughly chop the sweet potato, peppers, and onion. Add to the baking sheet with the olive oil, salt, pepper, hot pepper, cumin, and paprika. Use your hands to mix until the vegetables are evenly coated.
1 medium sweet potato, 2 large red peppers, 1 medium onion, 1 tablespoon olive oil, 1 teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon hot pepper flakes, ¼ teaspoon cumin seeds, ¼ teaspoon smoked paprika
Roast for 30-40 minutes, until the vegetables are cooked through and the edges start to darken. The time needed will depend on how crowded the baking sheet is.
Once the vegetables are done, place in a pot (if using an immersion blender) or heat-safe* blender. Add the vegetable broth and blend until very smooth, a couple of minutes.
400-500 ml (1 ⅔ - 2 cups) vegetable broth
Serve hot, topped with optional cream or yogurt and fresh herbs. This can be stored in the refrigerator for up to three days and freezes well.

Notes

* If you don't have a heat-safe blender or immersion blender, you'll have to let the roasted vegetables cool before blending with the broth. Reheat slowly in a pot on the stove top after blending and serve hot.

Nutrition