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Roasted Red Pepper and Sweet Potato Soup

Yields2 ServingsCook Time35 mins

Steam up your belly and comfort your family on a chilly winter's day with this hearty pepper, sweet potato and paprika soup.

roasted red pepper and sweet potato soup

 1 sweet potato, roughly diced with skin
 1 red pepper, remove seeds and chopped roughly
 1 red onion, peeled and chopped roughly
 3 garlic cloves, peeled
 1 tsp smoked paprika
 2 tbsp olive oil
 200 ml coconut milk
 200 ml chicken stock
 ½ tbsp sriracha
 1 tsp maple syrup
1

Preheat the oven to 200 ° C .

2

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.

3

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).

4

Then coconut milk, vegetable stock, and salt to be added. Bring it to a boil and leave for a few minutes to simmer.

5

Add the roasted sweet potatoes and let the soup simmer for 10 minutes.

6

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.

7

Finally, add seasoning to taste.  Serve with sourdough toast.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories491
% Daily Value *
Total Carbohydrate 36g14%

Dietary Fiber 8g29%
Total Sugars 21g
Protein 9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.