Sweet Potato Red Pepper Soup

Warm up your soul with this velvety Sweet Potato Red Pepper Soup, a vibrant bowl of comfort that’s as flavorful as it is nourishing. Roasted sweet potatoes and red bell peppers form the creamy base, enhanced with caramelized onions, garlic, and a touch of smoky paprika for depth. The addition of unsweetened coconut milk lends a luscious richness, while a hint of cumin ties the flavors together beautifully. This vegan and gluten-free soup is easy to prepare, with roasted vegetables bringing out naturally sweet and smoky notes. Perfect for chilly evenings or meal prep, this healthy soup is ready in under an hour and makes enough to serve four. Garnish with fresh thyme for an elegant finishing touch, and savor a dish that’s as wholesome as it is delicious.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium (about 1 lb) Sweet potatoes
• 2 large Red bell peppers
• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tablespoons Olive oil
• 4 cups Vegetable broth
• 1 cup (unsweetened) Coconut milk
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon (optional, for garnish) Fresh thyme

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Step 2

Peel and cut the sweet potatoes into 1-inch cubes. Slice the red bell peppers into large chunks, removing the seeds and stems. Peel and quarter the onion. Place the sweet potatoes, red bell peppers, onion, and garlic cloves (unpeeled) on the prepared baking sheet.

Step 3

Drizzle the vegetables with 2 tablespoons of olive oil, and sprinkle with 1/2 teaspoon of salt and a pinch of black pepper. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and lightly caramelized, turning the vegetables halfway through cooking.

Step 4

Once roasted, remove from the oven and let the vegetables cool slightly. Peel the garlic cloves if needed.

Step 5

Transfer the roasted vegetables to a large pot. Add the vegetable broth, smoked paprika, ground cumin, remaining 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir to combine and bring the mixture to a boil over medium-high heat.

Step 6

Reduce the heat to low and simmer the soup for 10 minutes, allowing the flavors to meld together.

Step 7

Use an immersion blender to carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return it to the pot.

Step 8

Stir in the coconut milk and heat gently over low heat until warmed through, about 2-3 minutes. Adjust seasoning to taste, adding more salt or pepper if needed.

Step 9

Serve the soup warm, garnished with fresh thyme if desired. Enjoy!

Nutrition Facts

Serving size	(2614.4g)

Amount per serving	% Daily Value*
Calories	1662.6

Total Fat 38.5g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5159.5mg	0%
Total Carbohydrate 301.0g	0%
Dietary Fiber 49.8g	0%
Total Sugars 89.9g
Protein 36.7g	0%

Vitamin D 0IU	0%
Calcium 512.8mg	0%
Iron 15.1mg	0%
Potassium 2991.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.4%

Protein: 8.6%

Carbs: 70.9%