Roasted Red Pepper Sweet Potato

There's something magical about the moment when roasted red peppers lose their charred skin and reveal that bright, tender flesh underneath. I discovered this soup by accident one autumn afternoon, trying to use up peppers from the farmers market before they wilted, and somehow the combination of their natural sweetness with creamy sweet potato became something I now make whenever I need comfort in a bowl. The color alone—that deep sunset orange—lifts my mood before I even taste it.

I made this for my partner on a gray November evening when neither of us felt like going out, and the soup was so silky and warming that we ended up having it twice that week. There's a particular satisfaction in ladling something vibrant orange into bowls and watching someone's face light up at the first spoonful.

Ingredients

• Red bell peppers (2 large): Roasting them whole transforms their flavor completely—don't skip this step or use raw, it fundamentally changes the soup.
• Sweet potatoes (2 medium, about 500 g): Choose ones that feel dense in your hand; watery ones won't give you that creamy texture.
• Yellow onion (1 medium): The base that holds everything together, so chop it fine so it softens quickly.
• Garlic cloves (2): Fresh and minced, never powdered—you want that pungent warmth.
• Carrot (1 medium): Adds subtle sweetness and helps the peppers shine rather than overpower.
• Vegetable broth (4 cups): Use good quality broth you'd actually drink on its own; watery broth makes watery soup.
• Olive oil (1 tbsp): Just enough to coat the pan and help everything develop flavor.
• Smoked paprika (1 tsp): This is non-negotiable—it echoes and deepens the roasting.
• Ground cumin (1/2 tsp): A whisper of earthiness that keeps the soup from feeling too sweet.
• Dried thyme (1/2 tsp): Pairs naturally with roasted peppers and adds a subtle herbal note.
• Salt and black pepper: Taste as you go; good seasoning makes the difference between good and memorable.
• Coconut cream or sour cream (2 tbsp): A swirl adds richness and a gentle tang that balances the sweetness.
• Fresh coriander or parsley: A handful of green on top wakes up the soup and adds a fresh finish.

Instructions

Roast the peppers until they blister:

Heat your oven to 220°C (425°F) and arrange pepper halves skin-side up on a lined baking sheet. After 20 minutes, their skins should be blackened and blistered in spots—this is the goal, not a mistake.

Steam and peel:

Transfer the hot peppers to a covered bowl for 10 minutes so the steam loosens the skin. Once cool enough to handle, the charred skin should slip off easily in your fingers, leaving tender sweet flesh underneath.

Sauté your base:

Warm olive oil in a large pot and add your diced onion, carrot, and sweet potato. After about 5 minutes over medium heat, they should soften just slightly at the edges.

Toast your spices:

Add minced garlic along with the paprika, cumin, and thyme, and let them cook for just a minute until your kitchen smells incredible—this blooming step matters.

Simmer everything together:

Pour in the roasted peppers and broth, bring to a boil, then lower heat and let it bubble gently for 20 minutes until the sweet potatoes are completely soft when pierced with a fork.

Blend until velvety:

Use an immersion blender right in the pot, moving it around until you reach the silky consistency you want. If using a regular blender, work in batches and return everything to the pot.

Season and serve:

Taste and adjust salt and pepper—remember that a good pinch of salt makes all the flavors pop. Ladle into bowls and add a drizzle of coconut cream and a scatter of fresh herbs.

Bookmark

A friend who usually reaches for meat in every meal had a bowl of this at my table and quietly asked for the recipe, which felt like a small victory. That's when I realized this soup transcends diet labels and simply becomes something people want to eat again.

The Magic of Roasting

Roasting vegetables at high heat doesn't just cook them; it concentrates their sugars and creates flavors you can't get any other way. The red peppers transform from fresh and slightly grassy into something deep and almost wine-like, and that foundation is what makes this soup feel special rather than ordinary. It takes just 20 minutes of oven time, but it changes everything.

Customizing Your Soup

This soup is genuinely flexible without becoming confused in its identity. You can add a pinch of chili flakes for heat, substitute butternut squash for some or all of the sweet potato, or thin it with extra broth if you prefer it less thick. The core combination of roasted peppers and creamy base is what matters, and everything else is just you making it your own.

Serving and Storage

Serve this soup hot in deep bowls with crusty bread for soaking up every last spoonful, or pair it with a simple green salad if you want something lighter on the side. It keeps beautifully in the fridge for three days and freezes well for up to three months—just reheat gently on the stove, adding a splash of broth if needed.

• A swirl of coconut cream adds richness and looks restaurant-quality without any extra effort.
• Make it ahead and reheat when you need a quick dinner—planning meals with soup means one less decision on busy nights.
• Double the recipe and share it; something this beautiful and nourishing deserves to be tasted by people you care about.

Bookmark

This soup has become one of those recipes that feels like a small act of care, whether you're making it for yourself after a long day or for someone else on a cold evening. It's vibrant and nourishing without pretending to be anything fancier than what it is—honest, warming food.

Recipe FAQs

→ How do I roast red peppers properly?

Place halved peppers skin side up on a baking sheet and roast at 220°C (425°F) for about 20 minutes until skins blister and blacken. Let them steam covered for 10 minutes, then peel off the skins.

→ Can I substitute sweet potatoes with another vegetable?

Yes, butternut squash works well as a substitute, offering a similar sweetness and creamy texture when cooked.

→ What spices enhance the flavor in this dish?

Smoked paprika adds warmth and smokiness, cumin contributes earthiness, and thyme offers a subtle herbal note, creating a balanced flavor profile.

→ How can I adjust the consistency of the dish?

Add extra vegetable broth gradually after blending until you reach your preferred thickness, whether smooth and creamy or slightly thinner.

→ What garnishes complement this dish best?

Coconut cream or sour cream adds richness, while fresh coriander or parsley provides a bright, fresh finish to enhance the flavors.