Red Bell Pepper and Sweet Potato Soup
Warm, vibrant, and bursting with flavor, this Red Bell Pepper and Sweet Potato Soup is your perfect comforting bowl of goodness. Roasted red bell peppers and sweet potatoes form the heart of this creamy soup, their natural sweetness perfectly balanced by smoky paprika, earthy cumin, and a hint of garlic. The addition of coconut milk adds a silky richness, while roasting the vegetables intensifies their flavor, creating a soup that’s both deeply satisfying and nutritionally rich. Ready in less than an hour, this vegan and gluten-free recipe is easy to make and perfect for cozy weeknight dinners or elegant starters. Garnish with fresh parsley for a pop of freshness and serve hot for maximum enjoyment.
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Recipe Information
Ingredients
- 4 whole Red bell peppers
- 2 medium Sweet potatoes
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 whole Garlic cloves
- 4 cups Vegetable broth
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Coconut milk
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Halve the red bell peppers and remove the seeds and stems. Place them cut side down on a baking sheet lined with parchment paper.
Peel and cube the sweet potatoes. Spread them on the same baking sheet, leaving space around the peppers.
Drizzle 1 tablespoon of olive oil over the vegetables and roast in the oven for 25-30 minutes, or until the red peppers are charred and the sweet potatoes are tender.
While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Peel and dice the onion and sauté it in the pot until it becomes translucent, about 5 minutes.
Mince the garlic cloves and add them to the onion, cooking for an additional 1-2 minutes until fragrant.
Once the roasted vegetables are done, remove the baking sheet from the oven. Place the roasted red peppers in a bowl and cover with plastic wrap or a plate to steam for 5 minutes. This will make the skins easier to peel.
Peel the charred skin off the red peppers and add them to the pot along with the roasted sweet potatoes.
Pour in the vegetable broth, then add the cumin, smoked paprika, salt, and black pepper. Stir to combine.
Bring the soup to a simmer and cook for 10 minutes to allow the flavors to meld together.
Use an immersion blender to purée the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches in a countertop blender.
Return the soup to the pot if necessary and stir in the coconut milk. Heat gently until warmed through.
Taste and adjust seasonings as needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4372 mg | 190% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 72.6 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3840 mg | 82% | |
*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.
