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Roasted Sweet Potato and Red Pepper Soup

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Roasted Vegetables
  • 2 large sweet potatoes, peeled and cubed
  • 2 large red bell peppers, halved and seeds removed
  • 1 medium red onion, quartered
  • 3 cloves garlic, unpeeled
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • For the Soup Base
  • 4 cups vegetable broth (or chicken broth if preferred)
  • 1 tsp smoked paprika
  • ½ tsp ground cumin (optional for a subtle earthiness)
  • ¼ tsp chili flakes (optional for a mild kick)
  • ½ cup coconut milk or heavy cream (optional, for creaminess)
  • 1 tbsp butter or olive oil (for finishing)
  • Fresh lemon juice or apple cider vinegar, to taste (for brightness)
  • For Garnish
  • Swirl of coconut milk or cream
  • Fresh herbs (parsley, cilantro, or chives)
  • Croutons or toasted pumpkin seeds (optional)

Instructions
 

  • Step 1: Roast the Vegetables : Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange sweet potato cubes, red pepper halves, onion quarters, and unpeeled garlic cloves on the sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat evenly. Roast for 25–30 minutes, flipping halfway, until sweet potatoes are tender and edges are caramelized. Let them cool slightly. Peel the garlic cloves after roasting.
  • Step 2: Blend the Soup : Transfer the roasted vegetables to a blender or food processor. Add 2 cups of vegetable broth and blend until smooth. Add more broth as needed to reach your desired consistency. (Alternatively, you can use an immersion blender directly in the pot.)
  • Step 3: Simmer and Season : Pour the blended mixture into a large pot over medium heat. Stir in smoked paprika, cumin, and chili flakes (if using). Add the remaining broth and bring to a gentle simmer for 5–10 minutes. Stir in coconut milk or cream and butter, then simmer for another 2 minutes. Taste and adjust with salt, pepper, and a splash of lemon juice for balance.
  • Step 4: Serve : Ladle the soup into warm bowls. Drizzle with a swirl of coconut milk or cream. Garnish with herbs, croutons, or toasted seeds. Serve hot with crusty bread or grilled cheese sandwiches.