Spicy Pepper and Sweet Potato Soup

Spicy Pepper and 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.

Yields1 Serving
Prep Time15 minsCook Time45 minsTotal Time1 hr

This recipe serves 4.

Ingredients:

 2 Red Bell Peppers (chopped)
 2 Sweet Potatoes (chopped)
 1 Large Onion (chopped) or two small ones
 1 Can Full Fat Coconut Milk
 2 cups Vegetable Stock or Chicken Stock
 1 tsp Chili Seasoning (and to taste)
 2 tsp Paprika (and to taste
 1 tsp Minced garlic
 Sea salt and pepper to taste
 Hand Blender or High Speed Blender

Directions:

1

Preheat oven to 375 degrees.

2

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

3

Add chopped vegetables into a large mixing bowl and toss with olive oil and seasonings. Mix with tongs. Add coated/seasoned vegetables to a lined cookie sheet evenly. Add more seasoning if you want it to be spicy.

4

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

5

Remove roasted vegetables from the oven and set aside. In a large pot / dutch oven, head up 1 tsp minced garlic with a splash of olive oil. Mix until fragrant.

6

Pour broth and coconut milk into the pot and mix. Let simmer for a few minutes.

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. You an also pour everything into a regular blender and blend.

9

Set to low and cook for another 10 - 15 minutes if you want to thicken up the soup. Sprinkle with chili flakes and some fresh bread!

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

 2 Red Bell Peppers (chopped)
 2 Sweet Potatoes (chopped)
 1 Large Onion (chopped) or two small ones
 1 Can Full Fat Coconut Milk
 2 cups Vegetable Stock or Chicken Stock
 1 tsp Chili Seasoning (and to taste)
 2 tsp Paprika (and to taste
 1 tsp Minced garlic
 Sea salt and pepper to taste
 Hand Blender or High Speed Blender

Directions

1

Preheat oven to 375 degrees.

2

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

3

Add chopped vegetables into a large mixing bowl and toss with olive oil and seasonings. Mix with tongs. Add coated/seasoned vegetables to a lined cookie sheet evenly. Add more seasoning if you want it to be spicy.

4

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

5

Remove roasted vegetables from the oven and set aside. In a large pot / dutch oven, head up 1 tsp minced garlic with a splash of olive oil. Mix until fragrant.

6

Pour broth and coconut milk into the pot and mix. Let simmer for a few minutes.

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. You an also pour everything into a regular blender and blend.

9

Set to low and cook for another 10 - 15 minutes if you want to thicken up the soup. Sprinkle with chili flakes and some fresh bread!

Spicy Pepper and Sweet Potato Soup

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.