Description
This Sweet Potato and Red Pepper Soup is a restorative, plant-based meal perfect for busy weeknights. Featuring the natural sweetness of roasted red bell peppers and nutrient-dense sweet potatoes, this velvety, golden soup offers a balanced, savory depth. Whether you opt for a tropical flair with coconut milk or a classic richness with heavy cream, it is an easy, forgiving recipe that packs a nutritional punch and stores beautifully for healthy lunches throughout the week.
Ingredients
2 tablespoons extra virgin olive oil
2 large red bell peppers, diced
2 cloves garlic, minced
3 large sweet potatoes, peeled and cubed
1 quart vegetable broth (halal certified)
1/2 cup coconut milk or heavy cream
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced red bell peppers and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the cubed sweet potatoes and vegetable broth to the pot.
Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
Use an immersion blender to purée the soup until smooth.
Stir in the coconut milk or heavy cream and season with smoked paprika, salt, and pepper.
Serve warm.
Notes
Substitute one red bell pepper with an orange pepper for a milder flavor. For a thicker consistency, use less broth. This soup stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 8g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg