Sweet Potato and Red Pepper Soup Recipe

Introduction

This Sweet Potato and Red Pepper Soup is a comforting and vibrant dish perfect for cozy days. Roasting the vegetables brings out their natural sweetness, making this soup both flavorful and satisfying. It’s easy to prepare and wonderful as a light lunch or starter.

Ingredients

• 600 g (1.3 lb) sweet potato
• 1 large red capsicum (bell pepper)
• 1 medium brown or yellow onion
• 1 tsp dried oregano
• 2 tbsp extra virgin olive oil
• 2 cups (500 ml) vegetable stock
• Sea salt and freshly ground black pepper, to taste
• Fresh herbs and a swirl of cream or yoghurt, for garnish

Instructions

1. Step 1: Preheat your oven to 200 degrees C (390 F) and line a baking tray with baking paper.
2. Step 2: Prepare the sweet potato, red capsicum, and onion by peeling and chopping them into similar-sized pieces for even roasting.
3. Step 3: Place the chopped vegetables on the lined baking tray. Drizzle with olive oil, sprinkle with dried oregano, and season generously with salt and pepper.
4. Step 4: Roast the vegetables in the oven for 25-30 minutes, tossing them halfway through to ensure even cooking. The vegetables should be soft and have a nice roasted color.
5. Step 5: Transfer the roasted vegetables to a medium saucepan, add the vegetable stock, and use an immersion blender to blend the soup until smooth.
6. Step 6: Warm the soup gently on the stove, taste, and adjust seasoning if needed. Serve immediately with fresh herbs and a swirl of cream or yoghurt for extra richness.

Tips & Variations

• For a spicy kick, add a pinch of smoked paprika or chili flakes before roasting the vegetables.
• Use homemade or low-sodium vegetable stock to control the saltiness of the soup.
• Add a small piece of ginger with the vegetables for a subtle warming note.
• Garnish with toasted pumpkin seeds or a drizzle of chili oil for texture and flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. For longer storage, freeze the soup for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried oregano?

Yes, fresh oregano or other fresh herbs like thyme or rosemary can be used. Add fresh herbs towards the end of roasting to retain their flavor.

Is this soup suitable for vegans?

Absolutely. Just avoid garnishing with cream or yoghurt, or use plant-based alternatives to keep it fully vegan.

Sweet Potato and Red Pepper Soup Recipe

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★★★★★

4.9 from 116 reviews

This Sweet Potato and Red Pepper Soup is a comforting and flavorful dish that combines the natural sweetness of roasted sweet potatoes and red bell peppers with aromatic oregano and a rich vegetable stock base. Perfect as a wholesome starter or light meal, this soup is creamy, smooth, and easy to make, featuring simple ingredients and roasting to bring out deep flavors.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 600 g (1.3 lb) sweet potato, peeled and chopped
• 1 large red capsicum/bell pepper, seeded and chopped
• 1 medium brown/yellow onion, peeled and chopped

Seasonings and Oil

• 1 tsp dried oregano
• 2 tbsp extra virgin olive oil
• Sea salt, to taste
• Freshly ground black pepper, to taste

Liquids

• 2 cups (500 ml) vegetable stock

Garnish

• Fresh herbs (such as parsley or chives), chopped
• Swirl of cream or yoghurt (optional)

Instructions

1. Preheat Oven: Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit) to prepare for roasting the vegetables.
2. Prepare Baking Tray: Line a sheet pan with baking paper to prevent sticking and facilitate easy cleanup.
3. Season Vegetables: Arrange the chopped sweet potato, red bell pepper, and onion evenly on the baking tray. Drizzle with extra virgin olive oil and sprinkle the dried oregano over the top. Season with sea salt and freshly ground black pepper to taste, ensuring even coating.
4. Roast Vegetables: Roast the vegetables in the preheated oven for 25-30 minutes, tossing them halfway through the cooking time to promote even browning. The vegetables should be tender and develop a rich, caramelized color.
5. Blend Soup: Transfer the roasted vegetables to a medium-sized saucepan. Add the vegetable stock and use an immersion blender to blend the mixture until completely smooth and creamy.
6. Heat and Season: Warm the soup gently on the stovetop, tasting and adjusting the seasoning with additional salt and pepper as needed.
7. Serve: Ladle the soup into bowls and garnish with fresh herbs and a swirl of cream or yoghurt if desired. Serve immediately for the best flavor and texture.

Notes

• Note 1: Use a large, ripe red bell pepper to ensure sweetness and depth of flavor.
• Note 2: Extra virgin olive oil adds a fruity and rich flavor but you can substitute with another neutral oil if preferred.
• Note 3: Use vegetable stock to keep the soup vegetarian; homemade or low-sodium store-bought options work well.
• Note 4: For a creamier texture, you can substitute some stock with coconut milk or cream.
• Note 5: Adjust salt and pepper according to your taste preferences before serving.

Keywords: Sweet potato soup, roasted red pepper soup, vegetarian soup, healthy soup recipe, creamy vegetable soup