There is nothing better than a hot cup of soup on chilly winter days and a piece of steamy bread to warm you up after a long day. We'll be sharing the creamy, delicious roasted red pepper and sweet potato soup recipe today. It is a sweet and light soup with hearty vegetables and coconut milk that's great as a starter or a light meal.
The large, sweet-tasting, starchy, sweet potatoes are nutritious, high in fiber, very filling, and delicious. In certain parts of the world, they are a staple food. In addition to providing bland dishes flavor and attractiveness, red peppers are filled with vitamins and low in calories! They are an excellent source of vitamin A , vitamin C, and potassium. One cup of red pepper typically contains three times as much vitamin C as an orange. Hence, save you from winter cold by keeping your immunity strong.
So, steam up your belly and comfort your family on a chilly winter's day with this hearty pepper, sweet potato and paprika soup.
Preheat the oven to 200 ° C .
On a baking tray, placed the sweet potato and pepper. Sprinkle with the seasoning and paprika, then drizzle with the oil. Toss them together. Roast for 20 minutes or before the browning starts.
Meanwhile, heat some olive oil in a big pot and add the onion and garlic, finely chopped. Saute until the onion is soft and translucent (5 minutes).
Then coconut milk, vegetable stock, and salt to be added. Bring it to a boil and leave for a few minutes to simmer.
Add the roasted sweet potatoes and let the soup simmer for 10 minutes.
Tip the soup along with the sriracha and maple syrup into a blender (or use a stick blender). Whizz till smooth. Pour back into the pan and heat until hot.
Finally, add seasoning to taste. Serve with sourdough toast.
This creamy, flavorful soup is a family favorite and a perfect kid-friendly meal.
Ingredients
Directions
Preheat the oven to 200 ° C .
On a baking tray, placed the sweet potato and pepper. Sprinkle with the seasoning and paprika, then drizzle with the oil. Toss them together. Roast for 20 minutes or before the browning starts.
Meanwhile, heat some olive oil in a big pot and add the onion and garlic, finely chopped. Saute until the onion is soft and translucent (5 minutes).
Then coconut milk, vegetable stock, and salt to be added. Bring it to a boil and leave for a few minutes to simmer.
Add the roasted sweet potatoes and let the soup simmer for 10 minutes.
Tip the soup along with the sriracha and maple syrup into a blender (or use a stick blender). Whizz till smooth. Pour back into the pan and heat until hot.
Finally, add seasoning to taste. Serve with sourdough toast.