Curried Sweet Potato and Roasted Red Pepper Soup
Warm, comforting, and bursting with bold flavors, this Curried Sweet Potato and Roasted Red Pepper Soup is a vibrant and nourishing meal that’s perfect for any season. Roasted sweet potatoes and charred red bell peppers create a naturally creamy base, while red curry paste, cumin, and coriander infuse the dish with fragrant spice. Coconut milk adds a luscious touch, balancing the warming heat with silky smoothness. This vegan and gluten-free soup is not only easy to make but also an impressive way to elevate your dinner table. Ready in just an hour, it’s ideal for meal prep or a cozy weeknight dinner. Garnish with fresh cilantro for a pop of color and serve with crusty bread for a complete, satisfying experience!
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Recipe Information
Ingredients
- 2 medium (about 600g total) sweet potatoes
- 2 large red bell peppers
- 2 tablespoons olive oil
- 1 large, chopped yellow onion
- 3 minced garlic cloves
- 2 tablespoons red curry paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 13.5-ounce can canned coconut milk
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
Instructions
Preheat your oven to 425°F (220°C).
Peel the sweet potatoes and cut them into 1-inch chunks. Place the sweet potatoes and whole red bell peppers onto a baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly.
Roast the vegetables in the oven for 25-30 minutes, turning the bell peppers halfway through, until the sweet potatoes are tender and the peppers are charred.
Once roasted, place the bell peppers in a bowl and cover with plastic wrap or a plate to steam for about 10 minutes. Peel off the skins and remove the stems and seeds. Set the flesh aside.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Stir in the red curry paste, ground coriander, and ground cumin. Cook for 1-2 minutes to toast the spices and enhance their flavor.
Add the roasted sweet potatoes, peeled red bell peppers, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender, being careful to avoid overfilling.
Stir in the canned coconut milk and season with salt and black pepper. Return the pot to low heat and warm through, but do not boil.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh chopped cilantro if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
2749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5944 mg | 258% | |
| Total Carbohydrate | 370.8 g | 135% | |
| Dietary Fiber | 60.1 g | 215% | |
| Total Sugars | 100.4 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 682 mg | 52% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 3941 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
