Roasted Red Pepper And Sweet Potato Soup
Easily whip up this Roasted Red Pepper and Sweet Potato Soup for all to love! It is full of nutritious veggies and mouthwatering flavor. Make a big pot for family dinner or use it as delicious meal prep for the week!
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Bonnie - Serene Trail
Servings: 5
Calories: 278kcal
Equipment
- large sheet pan lined
- heavy bottom pan
- immersion blender, or blender
Ingredients
- 2 large red bell peppers, chopped into large pieces
- 1 large yellow onion, chopped into large pieces
- 2 medium sweet potatoes, peeled, cubed
- 1 garlic bulb
- 3 tbsp olive oil, divided
- 3 cups vegetable broth, or bouillon+water, (710ml)
- 1/2 cup coconut milk, (120ml)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1/4 tsp ginger
- 1/4 tsp cumin
- garnish ideas: red pepper flakes, hemp hearts, fresh cracked pepper, pumpkin seeds, croutons, cilantro leaves
Instructions
- Preheat the oven to 425°F (220°C) and line a large sheet pan. Cut the bell peppers, sweet potatoes, and onion into large pieces. Place them on the sheet pan and drizzle 2 tbsp of the olive oil over them.
- Slice ⅓ off the end of the garlic bulb so that the cloves are exposed. No need to peel it. Place it on top of a small square of foil and drizzle it with 1 tbsp of olive oil. Loosely wrap it in the foil and put it on the sheet with the cut side up.
- Roast the vegetables for 40-45 minutes or until the peppers and onions have some charred ends.
- Let them cool down for about 10 minutes. Add the peppers, onions, and sweet potatoes to a large pot over medium-low heat. Let the garlic continue to cool down for now because you will be using your hands to squeeze it.
- Add half of the broth, all of the coconut milk, and the seasonings to the pot. Then, use your hands to squeeze the roasted garlic out of the bulb and into the pot. Let this simmer for 10 minutes so the flavors can come together.
- Use an immersion blender to purée the soup while it's simmering. (Another option is to use a blender before adding the veggies to the pot.) Stir in the remaining broth and enjoy the soup with your favorite toppings!
Video
Notes
-Give the garlic bulb extra time to cool down before squeezing the cloves out because it will be hot.
-If you use a blender instead of an immersion blender, let the veggies cool down before blending them to prevent the lid from possibly bursting off due to the heat.
-Add more or less broth if you want the soup consistency to be thicker or thinner.
Nutrition
Calories: 278kcal | Carbohydrates: 20.7g | Protein: 3.4g | Fat: 21.7g | Saturated Fat: 4.9g | Sodium: 200mg | Potassium: 563mg | Fiber: 3.1g | Sugar: 4.1g | Calcium: 38mg | Iron: 1mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.