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Sweet Potato and Red Pepper Soup


  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 1x

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.


Scale

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

  1. Preheat the oven to 200°C/390°F/gas mark 6.
  2. Arrange the onions, garlic, sweet potatoes and peppers in a single layer on a baking sheet and drizzle with olive oil.
  3. Roast the vegetables in the oven for 35 minutes. If everything isn’t cooked and tender, cook them for another 10 minutes.
  4. Place the vegetables with the stock and smoked paprika in a food processor and blend until silky smooth.
  5. Return the soup to a pan to heat through, then serve with a splash of cream, cayenne pepper and spring onions.

  • 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