Description
Creamy Roasted Sweet Potato and Red Pepper Soup is a heartwarming dish that combines the natural sweetness of roasted sweet potatoes with the smoky flavor of red bell peppers. This velvety, dairy-free soup is not only comforting but also packed with nutrients, making it perfect for chilly days or cozy gatherings. Easy to prepare, this recipe transforms everyday ingredients into a restaurant-quality meal that will impress family and friends alike.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 2 red bell peppers, halved and seeded
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- On a baking sheet, toss sweet potatoes, red bell peppers, and onion with olive oil, cumin, paprika, salt, and pepper. Roast for 25-30 minutes until tender.
- Allow the roasted vegetables to cool slightly before blending them with garlic, vegetable broth, and coconut milk until smooth.
- Pour the mixture back into a pot and heat over medium for about five minutes.
- Serve warm in bowls with optional garnishes like fresh herbs or a drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg