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–+ servings
Red Pepper & Sweet Potato Soup

Delicious Red Pepper & Sweet Potato Soup in Just 30 Minutes

This quick and vibrant Red Pepper & Sweet Potato Soup warms the soul, combining creamy coconut milk and earthy sweet potatoes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 large Sweet Potato Provides natural sweetness and creamy texture; substitute with butternut squash for a similar taste.
  • 2 medium Sweet Red Peppers Adds a sweet, smoky flavor when roasted; bottled roasted peppers can save time.
  • 1 medium Yellow Onion Enhances overall flavor; yellow or sweet onions are preferred for their sweetness.
  • 3 cloves Garlic Elevates the depth of flavor; fresh garlic is best, but garlic powder is a quick alternative.
  • 4 cups Vegetable Broth Acts as the liquid base for blending; use low-sodium for a healthier option.
For Creaminess and Flavor
  • 1 can Coconut Milk (full-fat) Delivers creaminess and richness; coconut cream can thicken the soup even more.
  • 1 tablespoon Fresh Ginger Adds warmth and a subtle spice; ground ginger works in a pinch but fresh is best.
  • 1 teaspoon Sweet Paprika Powder Offers a mild, sweet flavor and vibrant color; smoked paprika provides an extra smoky kick.
  • 2 tablespoons Nutritional Yeast Introduces a cheesy flavor; omit for a lower-calorie option if desired.
For Seasoning and Roasting
  • 2 tablespoons Olive Oil Used for roasting; avocado oil is a great substitute for higher smoke points.
  • to taste Salt Enhances overall flavors; adjust to your taste preference.

Equipment

  • Blender
  • Baking Tray
  • saucepan
  • Chef's Knife
  • cutting board

Method
 

Cooking Instructions
  1. Preheat the oven to 200°C (390°F). Start your cooking adventure by heating up the oven so it’s nice and ready for roasting our delicious veggies.
  2. Prepare the vegetables. Peel and cube the sweet potatoes, then chop the sweet red peppers, onion, and garlic. Get those chopping skills in action for a beautiful medley!
  3. Place all the vegetables on a baking tray. Drizzle with olive oil and sprinkle with salt, then toss them well to coat. This will help roast the veggies to perfection.
  4. Roast for 20-30 minutes until softened. Stir occasionally for even roasting until the peppers and sweet potatoes are tender but not browned—this adds extra flavor!
  5. Transfer the roasted veggies to a blender. Now, add the vegetable broth, coconut milk, fresh ginger, paprika, and nutritional yeast for that creamy goodness.
  6. Blend until smooth and creamy. Let the blender work its magic, mixing everything together until it's wonderfully velvety, ensuring a delightful texture in every sip.
  7. Pour the soup into a saucepan. Heat on low to medium for about 5 minutes, allowing the flavors to meld together beautifully.
  8. Season with additional salt and pepper to taste. Give it a taste test and adjust seasonings so every bowl is bursting with flavor.
  9. Serve hot, garnished with vegan cream, tarragon, and toasted pine nuts. Enjoy your delightful soup alongside crunchy artisan bread or a refreshing side salad!

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 350mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 18000IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Optional: For an added touch, sprinkle some red pepper flakes for a spicy kick!

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