Spicy Red Pepper & Sweet Potato Soup

Red Pepper Sweet Potato Soup

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 squash, regular potatoes or another starchy root vegetable of your choice. 
  • 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.

Prep Time15 minsCook Time45 minsTotal Time1 hr

This recipe serves 4.

Ingredients:

 4 Red Bell Peppers (chopped)
 4 Sweet Potatoes (chopped)
 2 Sweet Onions (chopped)
 1 Can Full Fat Coconut Milk
 2 cups Vegetable Stock (or bone broth)
 1 tsp Cayenne (or more if you want it to be spicy)
 2 tsp Paprika
 1 tsp Ginger
 Pink salt and pepper to taste
 Hand Blender or High Speed Blender

Directions:

1

Preheat oven to 375 degrees.

2

Prepare vegetables: Wash and dry 4 peppers and 4 - 5 small sweet potatoes. Cut up into inch by inch pieces (a little bigger is fine). Peel and cut up the onion as well.

3

Line two cookie sheets with parchment paper and spray with olive oil or avocado oil.

4

Spread veggies onto the trays and season with spices.

5

Bake for 30 minutes. The goal is that they obtain the roasting flavor, but are not burnt or overcooked.

6

Heat 1 can of coconut milk in a large pot until it simmers. Add 2 cups of vegetable stock/broth.

7

Add vegetables into the liquid base and mix. Cover and let simmer on medium low for 15 minutes.

8

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.

9

Set to low and cook for another 10 - 15 minutes if you want to thicken up the soup.

Sprinkle with chili flakes and enjoy.

This soup can also double as a red pepper cream sauce for pasta!

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

 4 Red Bell Peppers (chopped)
 4 Sweet Potatoes (chopped)
 2 Sweet Onions (chopped)
 1 Can Full Fat Coconut Milk
 2 cups Vegetable Stock (or bone broth)
 1 tsp Cayenne (or more if you want it to be spicy)
 2 tsp Paprika
 1 tsp Ginger
 Pink salt and pepper to taste
 Hand Blender or High Speed Blender

Directions

1

Preheat oven to 375 degrees.

2

Prepare vegetables: Wash and dry 4 peppers and 4 - 5 small sweet potatoes. Cut up into inch by inch pieces (a little bigger is fine). Peel and cut up the onion as well.

3

Line two cookie sheets with parchment paper and spray with olive oil or avocado oil.

4

Spread veggies onto the trays and season with spices.

5

Bake for 30 minutes. The goal is that they obtain the roasting flavor, but are not burnt or overcooked.

6

Heat 1 can of coconut milk in a large pot until it simmers. Add 2 cups of vegetable stock/broth.

7

Add vegetables into the liquid base and mix. Cover and let simmer on medium low for 15 minutes.

8

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.

9

Set to low and cook for another 10 - 15 minutes if you want to thicken up the soup.

Sprinkle with chili flakes and enjoy.

This soup can also double as a red pepper cream sauce for pasta!

Spicy Red Pepper & Sweet Potato Soup

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