This sweet potato and red pepper soup is a lovely, healthy bowl of something special, packed full of flavour. Soups are somewhat underrated nowadays, often relegated to the starters section of restaurant menus.
I, on the other hand, love soups, and once you try this sweet potato and red pepper version, I’m sure you will too.
In addition, this soup is simple to prepare and yet full of flavour. Would you believe me when I mention that this is a vegan soup recipe?
It’s exactly what you need to warm you up on a cold day, and you can of course still serve the soup as a starter.
However, it is so tasty that you will probably want to make it the main course – keep reading to discover what you can pair or top the soup with to make it more filling.
roasted sweet potato and red pepper soup
The secret to getting the maximum amount of flavour into sweet potato and red pepper soup is to roast the vegetables in the oven first. Simply prep the vegetables by cutting them into small pieces and place them on a tray in a single layer and drizzle with olive oil.
I love the process of cooking this particular soup. The bake tray full of the vibrant, cut vegetables is very appealing and usually increases my hunger.
Here’s a good tip, cut the vegetables evenly. In addition, cut the sweet potatoes into smaller pieces (also evenly). The sweet potato will roast slower than the red pepper.
If you are by any chance suffering from a sugar intolerance or from diabetes, then hold off from roasting the vegetables. The roasting process increases the glycaemic index (GI) of the vegetables.
For a more diabetes-friendly version of this soup, boil the vegetables instead. Better yet, blitz in the red pepper raw for best results! 
sweet potato and red pepper soup with coconut milk
As you might have figured, this sweet potato and red pepper soup is very healthy and, as mentioned, it’s vegan! You can control the consistency and taste of this soup by diluting it with water.
The sweet potato will give the soup quite a thick texture, so simply add as much water as you like until you’ve reached the desired consistency.
Next, if would like to make this soup even more creamy, then I recommend adding either coconut cream or coconut milk. The coconut milk will give a lovely creamy texture and a sweet milk flavour.
Add the amount stipulated in this red lentil, tomato and coconut soup. Of course, the choice is yours whether or not you want to include coconut milk. This step is completely optional.
vegan sweet potato and red pepper soup recipe
Omit any butter, cream or chicken/beef stock and you’ve got yourself a fabulous vegan sweet potato and red pepper soup recipe. This soup is perfectly nutritious and is totally suitable for those on a vegan diet.
roasted sweet potato, red pepper and smoked paprika soup
This sweet potato and red pepper soup calls for a dash of smoked paprika and a pinch of cayenne pepper. The smoked paprika gives the soup its intense flavour.
You may even opt for hot smoked paprika if you want even more heat; in which case my recommendation is to hold back on the cayenne pepper.
If you are not a huge fan of paprika powder, or you don’t have paprika in the cupboard, then check out these top paprika substitutes. 
curried sweet potato and red pepper soup
This is what I love about making soups! If you have a nice base, you can jazz the soup up with some decent spices.
Just like with the smoked paprika, you can simply omit and use something more exotic. By doing so, you can spin the soup in any direction you want.
First of all, you can experiment with curry spice and asafoetida. For example, check out this curried carrot and split pea soup.
This curried butternut squash and apple soup is also an excellent example. However, if you haven’t got asafoetida, check out these 9 excellent asafoetida substitutes.
You can also add cumin for a Middle Eastern flavour, just like in this kabocha squash and cumin soup.
For extra heat, add even more cayenne pepper and adjust to your desired level of heat. For example, try the proportions from this spicy red kidney and black bean soup.
other spices and herbs you can consider
- marjoram or these 10 marjoram substitutes
- ground and fresh coriander or these coriander substitutes
- ground tarragon or these tarragon substitutes
toppings
I will divide these topping suggestions into two categories: low calorie and filling. This way, you can really think about how you plan to eat this healthy recipe.
Low calorie toppings
The best low calorie toppings you can throw into this sweet potato and red pepper soup are:
- fresh thin slices of red pepper
- watercress
- parsley
- coriander
- chives
- spring onions
- fresh red chillies
Filling toppings
You can vary between these many filling toppings:
- bacon bits
- small pieces of fried toast
- pumpkin seeds
- roasted sweet potato cubes
- pasta: fusilli at best
- double cream
- cheese or, better yet, these amazing Monterey jack cheese substitutes
serving
If you are planning to eat this sweet potato and red pepper soup as a main course, then I recommend pairing the soup with these two pieces of toast.
The toast will fill you right up, and you can even control the amount of carbs you let yourself have. Better yet, if you don’t mind indulging in a bit of bread then why not serve your fantastic soup with these:
- pesto stuffed bread – indulge in some Italian flavours
- cheesy garlic bread – if you love cheese then this bread is for you
Personally, I love to pair these with almost anything! They freeze very well too.
Lastly, my advice is to prepare maybe 2 or 3 of these and shove them in the freezer. When the moment is right, take one of these out and serve it with similar soup, like a good vegan leek and potato soup for example.
More smooth vegetable soup recipes
- Soup maker mushroom soup
- Slimming world butternut squash soup
- Swede soup
- Zucchini and leek soup
- Sweet potato and red pepper soup
- Lebanese lentil soup
- Marrow soup
- Wild garlic soup
- Leek and onion soup
- Pumpkin and sweet potato soup
- Vegan leek and potato soup
- Carrot soup
- Slow cooker sweet potato soup
- Chestnut soup
- Watercress soup
- Chickpea soup
- Brussels sprouts soup
- Cauliflower and potato soup
- Broccoli and stilton soup
- Leek and potato soup
- Butternut squash and orange soup
- Asparagus soup
- Avocado soup
- Pea soup
- Kabocha squash and butter bean soup
- Haricot bean soup
- Tomato and borlotti bean soup
- Potato and fennel soup
- Butter bean and bacon soup
- Broccoli, pea and leek soup
What is your favourite vegan soup?
Print
Sweet Potato and Red Pepper Soup
- Total Time: 1 hour
- Yield: 4
Description
Make this sweet potato and red pepper soup in just a few simple steps. Jazz it up with spices and spin it in any direction you want. Consider coconut milk.
Ingredients
- 2 red onions, peeled and quartered
- 3 garlic cloves
- 600g (1½lb) peeled sweet potatoes, cut into chunks
- 2 red peppers, washed and cut into chunks
- 30ml (2 tbsp) olive oil
- 600ml (1pt) vegetable stock
- 5ml (1 tsp) smoked paprika
- cream [optional]
- cayenne pepper [optional]
- finely sliced spring onions, for garnishing
Instructions
- Preheat the oven to 200°C/390°F/gas mark 6.
- Arrange the onions, garlic, sweet potatoes and peppers in a single layer on a baking sheet and drizzle with olive oil.
- Roast the vegetables in the oven for 35 minutes. If everything isn’t cooked and tender, cook them for another 10 minutes.
- Place the vegetables with the stock and smoked paprika in a food processor and blend until silky smooth.
- Return the soup to a pan to heat through, then serve with a splash of cream, cayenne pepper and spring onions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Starter
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 212
- Sugar: 11.9g
- Sodium: 152mg
- Fat: 7.9g
- Saturated Fat: 1.3g
- Carbohydrates: 33.2g
- Fiber: 6.7g
- Protein: 4g
- Cholesterol: 1mg
save the recipe to your pinterest board
sam macaree
Thai roasted butternut squash and coconut soup
Kim Neville
I like Creamy Thai Carrot Sweet Potato Soup
Solange
Chickpea Lentil Soup.
melanie stirling
Tomato and red pepper soup.
nickie
I like Chickpea Lentil Soup.
nickie
I can’t register, I keep getting this message This mailing list is not currently active.
Please notify the website owner.
michelle
Hi Nickie,
Thanks so much for highlighting the issue. We are fixing it for you immediately.
Best,
Michelle
cheryl hadfield
I love leek and potato soup
Andrea Upton
Curried Pumkin soup
Claire van de Meerendonk
This is an amazing soup!
My mom and I are trying all kinds of different soupes this year and this may be a winner. I never used sweet potato before but I will defenitly use it in more of my dishes. The bite of the pepper balances so well with the sweet potato , but i still couldn’t help myself to add some extra garlic in there 😉
The garlic breads that you recommended with the soup was also a big succes. This meal is great on a cold day , but i wouldn’t mind this in the summer as well!
Thanks a lot 😉
michelle
You are most welcome!
Pamela
Love the flavours in this!
Maxine G
I love making lentil soups – my favourite at the moment is a middle eastern spiced green lentil soup with added spinach and a yoghurt swirl
Ritchie Dee
Gazpacho
iain maciver
love leek and potato
iain maciver
think I am subscribed but to check filled in details again and states mailing list not active
michelle
Oh no, thanks for letting us know. We are doing our best to fix this immediately for you!
Best, Michelle x
sue rushworth
leek and potato
Angie McDonald
Definitely butternut squash soup
Bruce
Lentil I put lentils in everything!
Claire woods
leek and potato
Emma Larkin
Spicy parsnip is a favourite – I’m uninspired (lazy) and just use an all-purpose curry powder instead of an A to Z of spices.
michelle
hahaha, I did that too in the past! 🙂 😉
Michelle
John Prendergast
pea soup
Tracy Nixon
Spiced Lentil Soup
Susan B
Courgette and houmus is my favourite vegan soup. Yummy.
Cat
bUTTERNUT SQUASH
Anthony Harrington
my Favourite is tomato and lentil
Kim Carberry
Butternut squash soup x
Charlotte isobelle
sweet potato! mmm
janine atkin
tomato and lentil
Anthony Harrington
pretty sure already signed up for news letter (site not active to check) as per my DM to you on FB
michelle
Hi Anthony,
We are working in this issue for you. We hope to resolve it very shortly.
Best,
Michelle
Ruth Harwood
We love a no frills tomato soup – there’s nothing like the classics, that’s why they’ve stood the test of time!
James Travis
Spiced Lentil Soup
Gemma Ewer
Potato and leek
Jane Willis
curried lentil soup
Amanda Baggott
Mushroom
betsy ferguson
lentil with lots of spices or basil and tomatoe
Carole Nott
I like a tomato based soup
Jo F
I like potato and leek soup
James McLaughlin
Spicy tomato and sweet corn
lorraine kirk
Curried sweet potato soup is delicious
Sian Buckingham
I love leek and potato soup best!
Victoria Prince
sweet potato, butternut squash and chilli soup is always a winner for me
Georgina Jacobs
Roasted Red Pepper and tomato thanks
Melanie Pugh
curried butternut squash or parsnip are firm favourites in our house!
Stephanie Coals
My favourite has to be leek and potato!
kimberley ryan
carrot & corriander
OSN
Tomato soup
Emma Bradshaw
I love making vegan soup from any left over veg in the fridge at the end of the week – normally carrots, peppers, maybe some squash or sweet potato – whatever it always tastes good!
Margaret GALLAGHER
Carrot and lentil soup my all time favourites – a hint of chilli and sprig of fresh mint – perfect
Kat C
Leek and potato, classic!
Hayley Atkins
My favourite is leek and potato.
Erica Hughes
Red pepper and lentil
Laura Khomutova
tomato and lentil
Karen B
Quite traditional but my favourite is tomato and basil.
Sheri Darby
Home made lentil soup
Caron Twyman
Tomato for me but I’m not very adventurous. I’d love to try butternut squash.
Gaynor Vincent
My fav vegan soup is courgette and cumin – tastes so great and is really easy to make
Mark Mccaffery
Miso soup
Kim M
I like Pea and mint x
Jackie Dawson
Squash and red pepper soup is my favourite
Jillanne David
Eliza Acton’s vegan mulligatawny is amazing. I would never has guessed courgettes as the main vegetable.
Cara whitehead
Carrot and coriander
Margaret Mccaffery
Minestrone soup
SUSAN L HALL
sweet potato and butternut squash soup
Sarah Mccaffery
Minestrone soup
Zoey H
Love carrot and coriander soup
Sheila Reeves
I love carrot & coriander soup – so easy to make but tastes delicious
Sandra Fortune
Basil and tomato soup love it
Jacqui Graham
tomato and basil soup
Caroline Shepherd
I love a spicy Moroccan-style soup with lots of chunky veg and chick peas.
Isabell Whitenstall
Leek and potato soup is my favourite soup
Elizabeth Walker
Tomato and Basil, it’s a classic!
Lynn Neal
Leek and potato soup
Carolyn E
Love the look of this recipe.
My fave vegan soup is lemon, mint and fennel – so refreshing
Jeanette Leighton
I love red lentil and tomato soup its yummy
Romana Richards
Spiced cauliflower soup (with a crusty homemade freekah and puy lentil bread)
sue mcdermott
carrot & sweet potato
Donna Tomlin
I love Butternut squash with a hint of chili
Sheena Read
Roasted Peppers and Garlic Soup
Jayne Kelsall
Has got to be Carrot and Corriander , I love it .x
Anne Plumb
Carrot and coriander
Sam Parkes
Love carrot and coriander soup
kerri marie
tomato
sharon martin
tomato & basil
Tammy Neal
Creamy Thai Carrot Sweet Potato Soup
Stef Acaster
Thai butternut squash
Deb Pettit
Butternut Squash
Adrian Bold
A good Chickpea Lentil Soup.
Elaine Stokes
leek and potato
Caroline Blaza
Sweet potato and leek is my fave
Heather Crowe
Broccoli and cauliflower x
Fiona jk42
I love carrot and corander soup
Isabel Marie Baker
My ultimate favourite is organic home grown and cooked vegetable soup 🥣
Robyn Clarke
lightly curried butternut soup
chris hindle
My favourite vegan soup is tomato and lentil
Craig Hindle
My favourite vegan soup is tomato and lentil
Megan
Hot and sour soup
Natalie Crossan
tomato & basil
Monika Bascombe
beetroot soup
Janine H
Curried lentil soup
Lorna-Jane Holland
Tomato and basil!
Lucy Irving
tomato and basil soup
Pamela
what a lovely dish!
★★★★★
Michele Scott-Akanbi
Didn’t follow your recipe to the letter, left out spring onion garnish; added in some potatoes and carrots and chili to the bake tray. Roasted too long for 45 minutes so some of the vegetables where caramelized. Used chicken stock and coconut milk as I am diary free and used stick blender, the soup was so good. Adding to my soup list.
★★★★★