Roasted Red Pepper Sweet Potato (Print Version)

Velvety blend of roasted peppers and sweet potatoes creating a vibrant, comforting dish.

# What You'll Need:

→ Vegetables

01 - 2 large red bell peppers, halved and seeded
02 - 2 medium sweet potatoes (approx. 1.1 lbs), peeled and diced
03 - 1 medium yellow onion, chopped
04 - 2 garlic cloves, minced
05 - 1 medium carrot, peeled and diced

→ Liquids

06 - 4 cups vegetable broth
07 - 1 tbsp olive oil

→ Seasonings

08 - 1 tsp smoked paprika
09 - 1/2 tsp ground cumin
10 - 1/2 tsp dried thyme
11 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

12 - 2 tbsp coconut cream or sour cream
13 - Fresh coriander or parsley, chopped

# How-To Steps:

01 - Preheat oven to 425°F. Arrange red pepper halves, skin side up, on a parchment-lined baking sheet. Roast 20 minutes until skins blister and blacken.
02 - Place roasted peppers in a bowl and cover with plastic wrap. Let steam 10 minutes, then peel off skins and chop flesh.
03 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and sweet potatoes. Cook 5 minutes until softened.
04 - Stir in garlic, smoked paprika, cumin, and thyme. Cook 1 minute until fragrant.
05 - Add roasted red peppers and vegetable broth. Bring to a boil, then reduce heat and simmer 20 minutes until sweet potatoes are tender.
06 - Remove from heat and purée soup until smooth using an immersion blender or countertop blender in batches.
07 - Season with salt and pepper to taste. Thin with extra broth if desired.
08 - Ladle into bowls and garnish with coconut cream or sour cream and fresh herbs.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when it's actually a weeknight-friendly soup.
  • The roasting step creates a depth of flavor that makes even simple ingredients sing.
  • One pot, one blender, and you're done—cleanup is almost as quick as cooking.
02 -
  • The blister-and-steam method for peppers isn't fussy—it's actually the easiest way to remove skin, and it matters because it ensures they're soft enough to blend smoothly.
  • Taste before you blend; some vegetables release water as they cook, so you might need less broth than expected.
  • Let the roasted peppers cool just enough to handle before peeling, while they're still warm—the skin comes off far more cooperatively.
03 -
  • Don't rush the roasting step—those blistered, blackened spots are where the flavor lives, and skipping it leaves you with a flat, ordinary soup.
  • If your immersion blender struggles, let the soup cool slightly first; warm liquid is thinner and blends smoother than piping hot soup.

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