Roasted Sweet Potato and Red Pepper Soup
This Roasted Sweet Potato and Red Pepper Soup has minimal ingredients and heavily relies on caramelized roasted vegetables for natural sweetness and abundance of flavor!
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Servings: 6
Ingredients
- 2 tablespoons Extra-Virgin Olive Oil
- 2 large Sweet Potatoes diced
- 1 pound Red Bell Peppers diced
- 1 medium Yellow Onion diced
- 5 Garlic Cloves minced
- 1 teaspoon Smoked Paprika
- 2 teaspoons Kosher Salt divided, see note
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Oregano
- ½ teaspoon Red Chili Flakes more to taste
- ½ teaspoon Black Pepper
- 4 cups Low-Sodium Vegetable Broth
- 1 can Full-Fat Coconut Milk reserve ¼ cup
Instructions
- Preheat the oven to 400F.
- Dice the sweet potatoes, red bell peppers, onion, and garlic and toss. together in a large baking dish.
- Add the olive oil, smoked paprika, 1 teaspoon of salt, dried thyme, dried oregano, chili flakes, and black pepper and toss to combine.
- Note: Avoid over-crowding the baking dish. I recommend using two baking dishes to avoid the vegetables from steaming instead of roasting.
- Bake for 25 minutes then toss for an additional 15-20 minutes or until golden brown.
- Add the roasted vegetables to a large soup pot and pour in the vegetable broth, coconut milk and remaining salt. Reserve ¼ cup of the coconut milk for drizzling over the top of the serving bowls.
- Use an immersion blender to purée the soup until smooth and creamy. Note: If your soup is too thick, add a splash more vegetable broth until the perfect consistency is reached.
- Taste and adjust the following: salt, black pepper, and red chili flakes.
- Divide into serving bowls and top with a drizzle of coconut milk, chopped thyme, and red chili flakes. Serve with sourdough bread.
Notes
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Don't overcrowd the pan. You will probably need to separate the vegetables onto two baking trays to ensure even browning.
If using a blender instead of an immersion blender, vent for steam. Otherwise, too much steam pressure can build in the blender and you'll end up with a mess or you may get burned. Use a kitchen towel to hold down the vented lid in your blender.
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