Roasted Red Pepper and Sweet Potato Soup
In short: Sweet red peppers and sweet potatoes roasted together, then blended with cumin and a touch of cayenne into a vivid, smooth soup. It takes about 1 h 5 min in total and makes 5 servings.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 h 5 min
- Servings
- 5
- Difficulty
- Easy
- Calories
- 235 kcal
Red peppers and sweet potatoes are a natural pair: one brings smoky, almost fruity sweetness, the other adds body and a creamy texture without any dairy. Roasting both on one sheet concentrates their flavor and takes most of the work out of the recipe. Cumin and cayenne add gentle warmth, and a squeeze of lime at the end keeps the soup lively. The color alone makes it a cheerful bowl for a gray day.
Instructions
- Heat the oven to 220°C (425°F) and line a large rimmed baking sheet with parchment. Set the pepper halves cut side down on one side of the sheet. Toss the sweet potatoes and onion with 2 tablespoons of the oil and 1/2 teaspoon of the salt and spread them on the rest of the sheet, adding the garlic cloves.
- Roast for 35 minutes, until the pepper skins are blistered and the sweet potatoes are soft. Put the peppers in a covered bowl for 10 minutes, then peel off the loosened skins if you like. Squeeze the soft garlic out of its skins.
- Heat the remaining tablespoon of oil in a large pot over medium heat. Stir in the cumin and cayenne for 30 seconds, until fragrant.
- Add the roasted vegetables, the garlic and the stock. Bring to a boil and simmer for 10 minutes.
- Blend until completely smooth, adding a little water if the soup is too thick. Stir in the remaining salt, the black pepper and the lime juice, and taste for seasoning.
- Serve hot, topped with cilantro.
Tips
- In a hurry, replace the fresh peppers with 300 g (10 oz) of drained jarred roasted red peppers and add them to the pot with the stock.
- Peeling the peppers gives the smoothest soup. If you skip it, blend for a full 2 to 3 minutes and expect a slightly more rustic texture.
Questions and answers
Do I have to peel the roasted peppers for the soup?
Peeling gives the smoothest result, but a strong blender will handle the skins. If you leave them on, the soup will have a slightly speckled, more rustic texture.
How can I make roasted red pepper soup spicier?
Raise the cayenne to 1/2 teaspoon or roast a fresh red chili with the vegetables. Smoked paprika adds warmth without much heat.
How long does this soup keep?
It keeps for 5 days in the fridge and 3 months in the freezer. Reheat gently and thin it with a splash of water or stock.
How long does it take to make Roasted Red Pepper and Sweet Potato Soup?
About 1 h 5 min in total: 15 min of preparation and 50 min of cooking.
How many calories are in Roasted Red Pepper and Sweet Potato Soup?
About 235 kcal per serving, with 4 g of protein, 36 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 235 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 36 g |
| Fat | 8 g |
| Fiber | 8 g |
| Sugar | 12 g |
| Sodium | 980 mg |
Estimated values, calculated from the ingredients.
