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Sweet Potato And Red Pepper Soup Recipe

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Healthy Roasted Sweet Potato and Red Pepper Soup Recipe
Healthy Roasted Sweet Potato and Red Pepper Soup Recipe from dobbernationloves.com

Description

This sweet potato and red pepper soup recipe is a perfect meal for a chilly day. The combination of sweet potatoes and red peppers creates a perfect blend of sweet and savory flavors that will warm you up from the inside out.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 2 large sweet potatoes, peeled and chopped
  • 2 red bell peppers, seeded and chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Olive oil

Equipment

  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil.
  2. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  3. Add the minced garlic and cook for another 30 seconds.
  4. Add the chopped sweet potatoes, red bell peppers, smoked paprika, cumin, coriander, and cayenne pepper. Stir well to combine.
  5. Add the vegetable broth and bring to a boil.
  6. Reduce heat and simmer until the sweet potatoes are tender, about 20 minutes.
  7. Using an immersion blender or regular blender, blend the soup until smooth.
  8. Stir in the heavy cream and season with salt and pepper to taste.
  9. Serve hot and enjoy!

Notes

For a vegan option, substitute the heavy cream with coconut cream or cashew cream.

Nutrition Info

This soup recipe makes 6 servings. Each serving contains approximately:
  • Calories: 190
  • Protein: 3g
  • Fat: 10g
  • Carbohydrates: 23g
  • Fiber: 4g
  • Sugar: 8g
  • Sodium: 593mg

Recipe Tips

For an extra burst of flavor, top the soup with crumbled feta cheese, chopped fresh cilantro, and a drizzle of olive oil before serving. This soup can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, simply heat in a pot over medium heat until warmed through.

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