Sweet Potato and Red Pepper Soup
This vibrant and comforting soup combines the earthy sweetness of roasted sweet potatoes with the smoky brightness of red bell peppers. It is a velvety-smooth, nutrient-dense meal that is perfect for chilly evenings. Naturally thickened by the potatoes themselves, this plant-forward soup is easy to prepare, budget-friendly, and tastes even better the next day as the cumin and chili spices continue to develop. A sophisticated yet approachable dish that fits perfectly into any busy weekly schedule.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
2 tablespoons olive oil
2 red bell peppers, diced
2 cloves garlic, minced
3 large sweet potatoes, peeled and cubed
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
4 cups vegetable broth
Fresh cilantro or pumpkin seeds for garnish
Instructions
Heat 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, cumin, and chili powder, cooking for 1 minute until fragrant.
Add the cubed sweet potatoes and vegetable broth to the pot.
Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
Use an immersion blender to puree the soup until smooth.
Adjust salt to taste and serve warm with desired toppings.
Notes
For a creamier texture, you can stir in a splash of coconut milk or heavy cream before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes exceptionally well.
Find it online: https://cookingwithramsay.com/sweet-potato-and-red-pepper-soup/