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4.34 from 3 votes
Roasted sweet potato and red pepper soup served in a bowl. topped with a drizzle of cream and some parsley and chili flakes.
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Roasted sweet potato and red pepper soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This creamy, Roasted sweet potato and red pepper soup is like a warm hug for your taste buds, perfect for a chilly day. Roasting up the veggies gives so much flavour to this easy to make soup, the oven does most of the work for you!

Servings: 4 servings
Author: Helena
Ingredients
  • 1 pound (450g) sweet potatoes, peeled and cut into chunks
  • 1 pound (450g) red bell peppers, cut into chunks
  • 1 yellow onion, peeled and roughly chopped
  • 4 garlic cloves peeled
  • 1 tablespoon olive oil
  • 2 ½ cups (500 ml) vegetal broth
  • 1 teaspoon sweet paprika powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (chili flakes) or more to taste
  • ½ cup cream of your choice (heavy cream, vegan cream etc)
Instructions

  1. Preheat the oven to (390F) 200C.

  2. Add the sweet potato, red peppers, onion and whole garlic cloves to a baking sheet. Toss with the olive oil and spices to coat and spread out to an even layer. Roast in the oven for about 30 min or until fork tender.

  3. Add the roasted veggies to a large pot with the vegetable broth, stir well and bring to a simmer for about 10 min.
  4. Turn the heat off and blend the soup until smooth with a hand held bender. Taste and add more salt and pepper is needed. 
Serve hot with a drizzle of cream. Tastes great with some crusty bread for dipping