Description
This creamy Roasted Sweet Potato and Red Pepper Soup is a comforting, flavorful dish perfect for chilly days. Roasting the vegetables enhances their natural sweetness and depth of flavor, making this easy-to-make soup both nutritious and delicious. Finished with a splash of cream, it’s ideal served hot alongside crusty bread for dipping.
Ingredients
Vegetables
- 1 pound (450g) sweet potatoes, peeled and cut into chunks
- 1 pound (450g) red bell peppers, cut into chunks
- 1 yellow onion, peeled and roughly chopped
- 4 garlic cloves, peeled
Seasonings & Liquids
- 1 tablespoon olive oil
- 2 ½ cups (500 ml) vegetable broth
- 1 teaspoon sweet paprika powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon chili flakes
- ½ cup cream of your choice
Instructions
- Preheat the Oven: Set your oven to 200°C (392°F) to get it ready for roasting the vegetables.
- Prepare and Roast the Vegetables: Place the sweet potatoes, red bell peppers, yellow onion, and whole garlic cloves onto a baking sheet. Drizzle with olive oil and sprinkle with sweet paprika, salt, black pepper, dried thyme, and chili flakes. Toss everything together to ensure even coating, then spread the vegetables out in a single layer. Roast in the preheated oven for about 30 minutes or until the vegetables are fork tender and lightly caramelized.
- Simmer the Soup: Transfer the roasted vegetables to a large pot and add the vegetable broth. Stir well to combine and bring the mixture to a gentle simmer over medium heat. Let it simmer for about 10 minutes to meld the flavors.
- Blend Until Smooth: Remove the pot from heat. Using a handheld blender, puree the soup directly in the pot until completely smooth and creamy. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Ladle the hot soup into bowls and finish with a drizzle of your preferred cream. This soup pairs wonderfully with crusty bread for dipping and makes a perfect comforting meal.
Notes
- You can substitute cream with coconut cream or a plant-based cream to make this soup dairy-free.
- For a spicier kick, increase the chili flakes to your taste.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Make sure to spread the vegetables in a single layer when roasting to allow them to caramelize properly.
