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Roasted Red Pepper & Sweet Potato Soup

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Ingredients

Adjust Servings:
4 large Red pepper
1 large Sweet potato
500ml Vegetable stock
1 small Onions
2 Garlic clove, minced
1 Tbsp Butter or olive oil
2 tsps Cumin
2 tsps Paprika
1 tsp Chili powder adjust the level of spicyness to taste
1 tsp Cayenne pepper
to taste Salt & Pepper
1-2 Tbsp Double cream Sub. for Coconut Cream to keep the recipe vegan-friendly

Nutritional information

3g
Protein
15g
Carbs
5g
Fat

Roasted Red Pepper & Sweet Potato Soup

Features:
  • Gluten Free
  • Serves 4
  • Easy

Ingredients

Directions

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This roasted red pepper soup is easy to make, packed with vitamin C, and deliciously warming. It features sweet red peppers, which have been charred and blackened for an extra depth of smoky flavour, and combined with a subtle warmth from paprika and a hint of chili.

The addition of sweet potato makes the soup ultra creamy, without the need for much cream. It can also easily be made vegan-friendly, simply by using olive oil instead of butter, and by either omitting the cream or substituting for coconut cream (or another non-dairy cream).

 

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Steps

1
Done

Lay the whole red peppers and diced sweet potato onto a roasting tray. Drizzle with olive oil and season well with salt and pepper. Cook in the oven for about 10 minutes at 180°C. Then remove the sweet potatoes and set aside.

2
Done

Switch the oven setting to grill and turn the heat right up.  Place the peppers beneath the grill and cook for a further 5 minutes, until charred and blackened. Set aside to cool.

3
Done

Add butter or olive oil to a large pot over a medium-high heat. Add diced onions and minced garlic and cook for about 5 minutes, until onions are softened.

4
Done

Once the roasted peppers have cooled enough to handle, they will be soft enough to tear apart with your hands. Remove the stem and seeds and tear into strips. Add the peppers and diced sweet potato into the pot.

5
Done

Stir in all of the spices, then reduce the heat. Pour in the prepared vegetable stock and leave the soup to simmer for a further 10 minutes.

6
Done

Transfer the soup to a blender in batches (or simply use a hand blender) and blitz until smooth and creamy.

7
Done

Return to the pot and stir in 1-2 Tbps of double cream (can be omitted, or replaced with coconut cream for a dairy-free alternative). Adjust any seasonings as necessary. Add more chili powder if you want the soup to have a bit more of a kick.

8
Done

When ready to serve, simply turn the heat up again, then pour into bowls and garnish with a small swirl of cream or coconut cream.

Ashleigh

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One Comment Hide Comments

This looks great! Been looking for nice soup recipes to try lately and this looks like it’ll be so tasty! Will let you know how it goes, will replace for coconut cream =D

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