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Roasted red pepper and sweet potato soup

A pureed sweet potato soup that is hearty enough to enjoy for dinner. Made with roasted red peppers and sweet potatoes.
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine British
Servings 2
Calories 491 kcal

Equipment

  • Baking tray
  • Pot
  • Food processor

Ingredients
  

  • 4 large red bell peppers
  • 1 tablespoon avocado or grapeseed oil
  • 1 large onion roughly chopped
  • 2 cloves garlic minced
  • 4 sweet potatoes peeled and roughly chopped
  • 5 cups low sodium vegetable broth
  • 3/4 teaspoon fine salt
  • Juice of 1 lime
  • Crushed red pepper flakes to taste

Instructions
 

  • Preheat the oven to 450F.
  • Arrange the peppers on 1 or 2 parchment or foil-lined baking sheets.
  • Roast for 40 minutes, or until the skins are wrinkled and charred.
  • Remove the peppers from the oven and allow them to cool and collapse (about 20-30 minutes).
  • Remove the stems, skins, and seeds from the peppers; chop the peppers roughly and set them aside until you're ready to use.
  • They can be transferred to an airtight container and stored in the fridge for up to a week.
  • Heat the oil or water in a large pot over medium high heat.
  • Add the onion. Cook, stirring frequently, for 5-7 minutes, or until the onion is soft and clear.
  • Add the garlic and cook for another minute or so.
  • 1Add the sweet potato, broth, and salt.
  • 1Bring the mixture to a boil.
  • 1Reduce the heat to a simmer, cover, and simmer for 20-25 minutes, or until the sweet potatoes are soft.
  • 1Add the roasted peppers to the pot.
  • 1Use a blender to blend the soup until it's smooth and creamy.
  • 1Transfer the soup back to the pot and heat gently.
  • 1If the soup is thicker than you'd like, add some extra broth or water to achieve a desired consistency.
  • 1Add the lime juice and crushed red pepper to taste; taste and adjust the seasonings as desired.
Keyword easy, healthy