Why make this recipe
Roasted Sweet Potato and Red Pepper Soup is a delicious and comforting dish that’s full of flavor. It’s perfect for chilly days when you crave something warm and hearty. This soup is not only tasty but also healthy, packed with vitamins and minerals from the sweet potatoes and bell peppers. It’s great for lunch or dinner and works well as a starter for any meal.
How to make Roasted Sweet Potato and Red Pepper Soup
Ingredients:
- 2 large sweet potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 onion, diced
- 2 tablespoons olive oil
- 4 cups vegetable stock
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Optional: fresh herbs for garnish
Directions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the sweet potatoes, red bell pepper, and onion with olive oil, salt, pepper, smoked paprika, and garlic powder.
- Spread the vegetables on a baking sheet in a single layer and roast for about 25-30 minutes, or until they are tender and slightly caramelized.
- Remove from the oven and let cool slightly.
- Transfer the roasted vegetables to a blender and add the vegetable stock. Blend until smooth.
- Pour the blended soup into a pot and heat over medium heat until warmed through.
- Serve hot and garnish with fresh herbs if desired.
How to serve Roasted Sweet Potato and Red Pepper Soup
This soup is best served warm. You can ladle it into bowls and add a sprinkle of fresh herbs like parsley or cilantro on top for extra flavor and color. It pairs nicely with crusty bread or a light salad.
How to store Roasted Sweet Potato and Red Pepper Soup
If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. You can also freeze the soup in suitable containers for up to 3 months. To reheat, simply warm it on the stove or in the microwave.
Tips to make Roasted Sweet Potato and Red Pepper Soup
- Make sure to cut the sweet potatoes and bell pepper into similar sizes to ensure even roasting.
- Feel free to adjust the spices according to your taste. More smoked paprika will give it a stronger flavor.
- For a creamier soup, blend in a splash of coconut milk or cream before serving.
Variation
You can add other vegetables like carrots or butternut squash for extra flavor. For a spicy kick, toss in a pinch of cayenne pepper or some crushed red pepper flakes.
FAQs
1. Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables work great in this soup and will likely have a better texture and flavor.
2. Is this soup vegan?
Yes, this soup is completely vegan as it uses vegetable stock and no animal products.
3. Can I blend the soup by hand?
If you don’t have a blender, you can use an immersion blender directly in the pot for a smooth texture.
Roasted Sweet Potato and Red Pepper Soup
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the sweet potatoes, red bell pepper, and onion with olive oil, salt, pepper, smoked paprika, and garlic powder.
- Spread the vegetables on a baking sheet in a single layer and roast for about 25-30 minutes, or until they are tender and slightly caramelized.
- Remove from the oven and let cool slightly.
- Transfer the roasted vegetables to a blender and add the vegetable stock. Blend until smooth.
- Pour the blended soup into a pot and heat over medium heat until warmed through.
- Serve hot and garnish with fresh herbs if desired.
Notes
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