One of the easiest soup recipes ever! Roasted sweet potato and pepper are such a delish combination. This is a perfect make-ahead recipe for your weekly meal prep. It is vegan, gluten-free, and absolutely delicious!
NOTES:
- You can replace the sweet potato with butternut squash
- Double the recipe (not the spices - start with what's here and add as you taste) if you want to make more. This recipe has 4 servings.
- I used a hand blender (Immersion blender) to blend this soup directly in the pot. I linked an affordable option here (Under $40) here. It is a great tool for soups and a worthy purchase! You can also add all hot contents to a vitamix / blender, mix, and then add back to pot to remain hot. Both work.
This recipe serves 4.
Ingredients:
Directions:
Preheat oven to 375 degrees.
Prepare vegetables: Wash and dry peppers and sweet potatoes. Cut up into inch size chunky pieces (a little bigger is fine). Peel and cut up the onion.
Add chopped vegetables into a large mixing bowl and toss with olive oil, salt, pepper and seasonings. This helps them get well coated/seasoned before roasting. Add coated/seasoned vegetables to a lined cookie sheet evenly. Add more seasoning if you want it to be spicier, but you can always add more later on when you taste the soup.
Bake for 30 minutes on 375. The goal is that they obtain the roasting flavor, but are not burnt or overcooked.
Remove roasted vegetables from the oven and set aside. In a large pot / dutch oven, heat up 1 tsp minced garlic with 1 tbsp of olive oil on medium. Mix until fragrant and slightly browned.
Pour broth and coconut milk into the pot and mix. Let simmer for 2-3 minutes and mix.
Add vegetables into the liquid base and mix. Cover and let simmer on medium-low for 5 minutes. This softens up the veggies more!
Turn off heat and blend with a hand blender (directly in the pot). I prefer this to a blender because then it can remain hot and be served after. I like it smooth. It takes a good 5 minutes to blend it all together. You an also pour everything into a regular blender and blend.
Once fully blended, heat back up and serve. You can add more spices here if you wish once you have tasted the soup. You can cook for longer if you want the soup to thicken.
Enjoy with fresh bread or crackers/croutons!
If you love this soup you should try some of my other favorite fall soups including Chunky Split Pea Quinoa Vegetable Soup, My Fave Easy Fall Soup, Creamy Roasted Fall Vegetable Soup, or Hearty Veggie Peanut Curry Soup recipe!
Ingredients
Directions
Preheat oven to 375 degrees.
Prepare vegetables: Wash and dry peppers and sweet potatoes. Cut up into inch size chunky pieces (a little bigger is fine). Peel and cut up the onion.
Add chopped vegetables into a large mixing bowl and toss with olive oil, salt, pepper and seasonings. This helps them get well coated/seasoned before roasting. Add coated/seasoned vegetables to a lined cookie sheet evenly. Add more seasoning if you want it to be spicier, but you can always add more later on when you taste the soup.
Bake for 30 minutes on 375. The goal is that they obtain the roasting flavor, but are not burnt or overcooked.
Remove roasted vegetables from the oven and set aside. In a large pot / dutch oven, heat up 1 tsp minced garlic with 1 tbsp of olive oil on medium. Mix until fragrant and slightly browned.
Pour broth and coconut milk into the pot and mix. Let simmer for 2-3 minutes and mix.
Add vegetables into the liquid base and mix. Cover and let simmer on medium-low for 5 minutes. This softens up the veggies more!
Turn off heat and blend with a hand blender (directly in the pot). I prefer this to a blender because then it can remain hot and be served after. I like it smooth. It takes a good 5 minutes to blend it all together. You an also pour everything into a regular blender and blend.
Once fully blended, heat back up and serve. You can add more spices here if you wish once you have tasted the soup. You can cook for longer if you want the soup to thicken.
Enjoy with fresh bread or crackers/croutons!
