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A big bowl of Roasted Red Pepper and Sweet Potato Soup.

Roasted Red Pepper and Sweet Potato Soup

A hearty wholesome some that is perfect for winter.
4.64 from 22 votes
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Course: Soup
Cuisine: Western
Keyword: roasted red pepper and sweet pototo soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: 210kcal
Servings :4
Author: Vicki

Ingredients

  • 2 red peppers, de-seeded and cut into chunks, note 1
  • 500 g sweet potato, roughly cut into small cubes with the skin still on
  • 2 tablespoons olive oil
  • 3 cloves garlic
  • 1 onion, peeled and cut into quarters
  • 2 teaspoons paprika, do not use sweet paprika
  • 500 mls vegetable stock, either from a stock cube, carton or homemade

Instructions

  • Preheat the oven to 180°C fan forced / 200°C / 390°F and line a large baking tray with baking paper.
  • Place the red peppers, sweet potatoes, onion and garlic onto the baking tray. Sprinkle over the sea salt and drizzle with olive oil. Roast in the oven for 30-40 minutes until the vegetables are soft. There's no need to peel the garlic as it can be squeezed out of it's skin when cooked.
  • Once the veggies are cooked, carefully transfer them to a blender, add some vegetable stock and blend until smooth. If the soup is too thick, add a little more stock or water then blend again until desired consistency. If you have a small blender, you may need to do this in batches.
  • Transfer the soup to a saucepan, add the paprika, season with salt and pepper and heat up before serving.

Recipe Notes

Note 1. Red peppers are known as capsicums in Australia and New Zealand.

Nutrition

Calories: 210kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 573mg | Potassium: 601mg | Fiber: 6g | Sugar: 10g | Vitamin A: 19942IU | Vitamin C: 85mg | Calcium: 52mg | Iron: 1mg
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