Roasted Red Pepper Sweet (Printable)

Velvety blend of roasted red peppers and sweet potatoes delivering warmth and vibrant flavors.

# What You'll Need:

→ Vegetables

01 - 2 large red bell peppers, halved and seeded
02 - 2 medium sweet potatoes (approximately 1.1 lbs), peeled and diced
03 - 1 medium yellow onion, chopped
04 - 2 garlic cloves, minced
05 - 1 medium carrot, peeled and diced

→ Liquids

06 - 4 cups vegetable broth
07 - 1 tablespoon olive oil

→ Seasonings

08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon dried thyme
11 - Salt and freshly ground black pepper to taste

→ Garnish (optional)

12 - 2 tablespoons coconut cream or sour cream
13 - Fresh coriander or parsley, chopped

# How-To Steps:

01 - Preheat the oven to 425°F. Arrange red pepper halves skin side up on a parchment-lined baking sheet. Roast for 20 minutes until skins are blistered and charred.
02 - Transfer roasted peppers to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel off and discard skins, then chop the flesh.
03 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and sweet potatoes, cooking for 5 minutes until softened.
04 - Stir in minced garlic, smoked paprika, cumin, and thyme. Cook for 1 minute until fragrant.
05 - Incorporate roasted peppers and vegetable broth. Bring to a boil then reduce heat and simmer for 20 minutes until sweet potatoes are tender.
06 - Remove from heat and blend the soup with an immersion or regular blender until smooth.
07 - Season with salt and pepper to taste. Thin with additional broth if desired.
08 - Ladle into bowls and top with coconut cream or sour cream and chopped fresh herbs as desired.

# Expert Advice:

01 -
  • It's naturally velvety and rich without a drop of cream in the base—roasting the peppers does all the heavy lifting.
  • Your kitchen will smell incredible while it simmers, and the actual hands-on time is maybe 15 minutes.
  • Works for vegetarians, vegans, and gluten-free eaters without any awkward substitutions.
02 -
  • Don't skip roasting the peppers—boiling them will give you a completely different and duller soup; roasting is what makes this special.
  • When blending hot soup, leave the center cap of your blender off and cover it with a kitchen towel so steam can escape without exploding everywhere.
  • The soup thickens as it cools, so if it seems perfect while hot, it'll be almost too thick cold—account for that when seasoning.
03 -
  • Save the time and grab a jar of roasted red peppers from the grocery store if you're short on time—the soup will still be delicious, though slightly less smoky.
  • A pinch of smoked salt instead of regular salt at the end amplifies the roasted pepper flavor and makes people ask what your secret is.
  • Freeze this soup beautifully in portions; just leave the garnish for when you reheat it.

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