Roasted red pepper and sweet potato soup

This creamy, delicious roasted red pepper and sweet potato soup is a guaranteed success. With hearty vegetables and coconut milk, it’s a sweet and light soup that’s perfect as a starter or a light meal.

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Roasted red pepper and sweet potato soup

This creamy, flavourful soup is a family favourite and a perfect kid friendly meal. Here are some of the reasons I love this soup:

• It’s easy to make, and with a cooking time of less than an hour this soup makes a great weeknight dinner.
• The lovely, sweet flavour is just as good cold as hot. Serve it either way!
• The leftovers store really well, and can even be frozen for easy meals later on.
• As it’s free from all common allergens, this recipe is perfect when cooking for large groups. Chances are this allergy friendly red pepper and sweet potato soup can be enjoyed by everyone!
• The creamy, sweet soup is mainly based on vegetables, and is therefore the perfect way to include more vegetables in your diet.

Tips and tricks to get it perfect

• Pat dry the roasted peppers to remove most of the oil. This doesn’t affect the flavour or texture, but leaves the dish with fewer calories.
• Don’t rush the cooking time. This dish needs time for all the flavours to merge, or it will come out tasting like pure coconut milk.
• Add seasoning to taste at the end. Add sriracha or chili powder if you want some spice, or some salt if you would prefer more. You could also try curry powder, smoked paprika or Moroccan seasoning. Your preferences might be different to mine!
• If you choose to roast your own peppers, make sure to remove the skin and seeds, or your soup might have a strange texture with chewy bits.

How to make it

Preheat your oven to 200°C / 180°C fan oven / 395°F.

Dice the sweet potatoes and place them on a baking tray. Spray some one calorie cooking spray over them, and add a sprinkle of salt. Bake until they are soft enough to push a fork through them, about 20 minutes.

Meanwhile, in a large pot, heat some one calorie cooking spray and add finely diced onion and garlic. Saute until the onion is soft and translucent (5 minutes). Place 3 jarred roasted peppers, and pat them dry with a paper towel. Dice them roughly, and add them to the pot with the onions and garam masala. Leave it to saute until the peppers have warmed up, about 2 minutes.

Then, add coconut milk, vegetable stock and salt. Bring it to a boil, and leave it to cook for a few minutes. Add the roasted sweet potatoes, and let the soup simmer for about 10 minutes. Blend the soup smooth using an immersion blender or a regular blender. Finally, add seasoning to taste and serve.

Serving suggestions

Red pepper and sweet potato soup can be served as a starter or a light meal. For a more filling main course, I suggest serving it with crusty bread, preferably a whole wheat version.

If you serve this soup as a starter, I think lemon chicken with orzo or Moroccan sausage pasta would be excellent mains to complete the meal. Sweet potato also has a hearty flavour that’s great with autumn and winter meals.

Frequently asked questions

Can you freeze sweet potato and red pepper soup? Absolutely, this soup is perfect for freezing for up to 3 months. Allow the soup to cool completely before transfering it to airtight containers and placing it in the freezer.

Can you roast your own peppers? For simplicity, I use ready roasted red peppers from a jar in this recipe. To roast your own peppers, you can try this recipe. Keep in mind that this will add 30 minutes to the total cooking time.

How to store leftovers – Allow leftover soup to cool down completely, then store it in airtight containers in the fridge for up to 5 days.

More creamy soups:

• Carrot soup with ginger – flavoured with ginger and orange, this carrot soup not only tastes good but also keeps the cold away all winter.
• Spicy red lentil soup – creamy, filling and packed with protein for a hearty meal.
• Apple and parsnip soup – if you like sweet and creamy soups, you will LOVE this one. Discover this traditional British recipe, and your new favourite.
• Spicy butternut squash soup – Very similar to this soup, but with a spicy twist.

📖 Recipe

Roasted Red Pepper and Sweet Potato Soup

This creamy, delicious roasted red pepper and sweet potato soup is a guaranteed success. With hearty vegetables and coconut milk, it’s a sweet and light soup that’s perfect as a starter or a light meal.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

5 from 5 votes

Course: Appetizer, lunch, Main Course, Soup

Cuisine: International

Keyword: coconut milk, dairy free, egg free, gluten free, nut free, peppers, sweet potatoes, vegan, vegetarian

Servings: 4

Calories: 195kcal

Cost: Cheap

Ingredients

• 650 g sweet potatoes (3 regular sized potatoes)
• 3 roasted red peppers, skin removed (from a jar)
• 4 garlic cloves
• 1 onon
• 1 tsp garam masala
• 200 ml coconut milk
• 500 ml vegetable stock (or water + stock cube)
• 1/2 tsp salt

Optionally

• 1 tsp sriracha or chili powder (if you want the soup to be spicy)

Instructions

• Preheat your oven to 200°C / 180°C fan oven / 395°F.
• Dice the sweet potatoes and place them on a baking tray. Spray some one calorie cooking spray over them, and add a sprinkle of salt. Bake until they are soft enough to push a fork through them, about 20 minutes.
• Meanwhile, in a large pot, heat some one calorie cooking spray and add finely diced onion and garlic. Saute until the onion is soft and translucent (5 minutes).
• Place 3 jarred roasted peppers, and pat them dry with a paper towel. Dice them roughly, and add them to the pot with the onions and garam masala. Leave it to saute until the peppers have warmed up, about 2 minutes.
• Then, add coconut milk, vegetable stock and salt. Bring it to a boil, and leave it to cook for a few minutes.
• Add the roasted sweet potatoes, and let the soup simmer for about 10 minutes.
• Blend the soup smooth using an immersion blender or a regular blender.
• Finally, add seasoning to taste and serve.

Notes

Can you freeze sweet potato and red pepper soup? Absolutely, this soup is perfect for freezing for up to 3 months. Allow the soup to cool completely before transfering it to airtight containers and placing it in the freezer.

Can you roast your own peppers? For simplicity, I use ready roasted red peppers from a jar in this recipe. To roast your own peppers, you can try this recipe. Keep in mind that this will add 30 minutes to the total cooking time.

How to store leftovers – Allow leftover soup to cool down completely, then store it in airtight containers in the fridge for up to 5 days.

Tips and tricks

• Pat dry the roasted peppers to remove most of the oil. This doesn’t affect the flavour or texture, but leaves the dish with fewer calories.
• Don’t rush the cooking time. This dish needs time for all the flavours to merge, or it will come out tasting like pure coconut milk.
• Add seasoning to taste at the end. Add sriracha or chili powder if you want some spice, or some salt if you would prefer more. You could also try curry powder, smoked paprika or Moroccan seasoning. Your preferences might be different to mine!
• If you choose to roast your own peppers, make sure to remove the skin and seeds, or your soup might have a strange texture with chewy bits.

Print Recipe