Roasted Red Pepper Sweet Potato Soup


This Roasted Red Pepper Sweet Potato Soup is the perfect addition to your holiday meal. It’s healthy, full of flavor and super easy to make! Are you ready for this? You’re going to be amazed at how easy, healthy and delicious this soup is. I know that roasted red pepper and sweet potato might sound a little crazy together and maybe even a little scary. But your worries will evaporate quickly when you take the first bite. In other words, don’t knock it until you try it!

Roasted Red Pepper Sweet Potato Soup

  • Preparation and cooking time
    • Prep:10 mins
    • Cook:30 mins
  • Easy
  • Serves 2

On a chilly winter day, tuck into this hearty soup made with peppers, sweet potatoes, and paprika as an appetizer or for lunch. If going outside, have a flask with you.



  • 1 sweet potato, roughly chopped into dice with the skin still on
  • 1 red pepper, de-seeded and cut into chunks
  • 1 red onion, peeled and cut into chunks
  • 3 garlic cloves, peeled
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 200ml coconut milk
  • 200ml chicken stock
  • ½ tbsp sriracha
  • 1 tsp maple syrup


  • Oven: STEP 1Heat to 190C/170C fan/gas 5. Arrange the garlic, onion, pepper, and sweet potato on a baking sheet. Add the salt and paprika, then sprinkle the oil over everything. Together, throw. Roast for 30 minutes, or until first signs of browneding.
  • STEP 2Pour the roasted vegetables, coconut milk, stock, sriracha, and maple syrup into a blender (or use a stick blender). until smooth, blend. Refill the pan with the liquid and heat through. After seasoning, pour the mixture into a flask. Serve with toasted sourdough or soda bread.


A bowl of sweet potato and red pepper soup

This soup made with red peppers and sweet potatoes is delicious, healthful, and flavorful. Nowadays, soups are underappreciated and frequently included on restaurant menus under the starters.

Contrarily, I enjoy soups, and when you give this one with sweet potatoes and red peppers a go, I’m confident you will too.

This soup also has a straightforward preparation process and is flavorful. If I told you that this soup is vegan, would you believe me?

On a chilly day, it’s just what you need to keep warm, and you can still offer the soup as a starter.

Continue reading to learn what you can pair with or top the soup with to make it more filling because it is so delicious that you will probably want to make it the main meal.


Roasting the vegetables in the oven first is the key to maximizing the flavor of the sweet potato and red pepper soup. Simply prepare the vegetables by chopping them into small pieces, arranging them in a single layer on a tray, and drizzling olive oil over them.

I really enjoy making this specific soup. The baking tray filled with the colorful, sliced vegetables is really alluring and typically makes me feel more hungry.

Ensure that the vegetables are sliced equally. Cut the sweet potatoes into tiny pieces as well. (also evenly). Compared to the red pepper, the sweet potato will cook more slowly.

Hold wait on roasting the vegetables if you have diabetes or a sugar intolerance, just in case. The glycaemic index (GI) of the vegetables rises during roasting.

Boil the vegetables for a variation of this soup that is better for those with diabetes. Even better, add the red pepper raw and blitz for the greatest results!

Ingredients to make sweet potato and red pepper soup: Potato Spring Onion Red Pepper Onions


This vegan sweet potato and red pepper soup is really healthful, as you might have guessed. By adding water, you can modify the soup’s flavor and consistency.

Because the sweet potatoes will make the soup fairly thick, just keep adding water until you get the right consistency.

Next, I advise adding either coconut cream or coconut milk if you want to make this soup more creamier. The sweet milk flavor and delightful creamy texture that the coconut milk adds are both wonderful.

The amount recommended in this red lentil, tomato, and coconut soup should be added. Of course, it is entirely up to you whether or not to use coconut milk. This action is entirely optional.


Omit any butter, cream or chicken/beef stock and you’ve got yourself a fabulous vegan sweet potato and red pepper soup recipe. This soup is perfectly nutritious and is totally suitable for those on a vegan diet.


A touch of cayenne pepper and a dash of smoky paprika are called for in this sweet potato and red pepper soup. The soup’s strong flavor comes from the smoked paprika.

If you want even more heat, you can choose spicy smoked paprika; in that case, I advise you to cut back on the cayenne.

Vegetables in a Baking Tray


This is why I enjoy preparing soups so much! If the soup has a good foundation, you may spice it up nicely.

Similar to the smoked paprika, you can skip it and substitute something different. You can then spin the soup in whichever direction you like by doing this.

Another wonderful example is this soup with apple and butternut squash that has been spiced.

For a flavor reminiscent of the Middle East, cumin can also be added, as seen in this soup made with kabocha squash and cumin.

You can increase the cayenne pepper until it reaches the desired amount of heat.

Baked vegetables in a tray


I will divide these topping suggestions into two categories: low calorie and filling. This way, you can really think about how you plan to eat this healthy recipe.

Low calorie toppings

The best low calorie toppings you can throw into this sweet potato and red pepper soup are:

  • fresh thin slices of red pepper
  • watercress
  • parsley
  • coriander
  • chives
  • spring onions
  • fresh red chillies


You can vary between these many filling toppings:

  • bacon bits
  • small pieces of fried toast
  • pumpkin seeds
  • roasted sweet potato cubes
  • pasta: fusilli at best
  • double cream
An aerial view of an orange coloured sweet potato and red pepper soup


I suggest serving this sweet potato and red pepper soup with these two pieces of toast if you intend to eat it as a main entrée.

The toast will easily fill you up, and you can even limit how many carbohydrates you consume. Better better, why not serve your wonderful soup with these if you don’t mind indulging in a little bread?

  • pesto stuffed bread – indulge in some Italian flavours
  • cheesy garlic bread – if you love cheese then this bread is for you 

Personally, I love to pair these with almost anything! They freeze very well too.

Red pepper and sweet potato soup

This vibrant soup is an immune-boosting powerhouse

Serving: Serves 6


  • 600g sweet potatoes, peeled and cut into medium chunks
  • 500g red peppers, cut in half and deseeded
  • 5 large cloves garlic, unpeeled
  • 1 large sprig of fresh rosemary, leaves removed from the stem
  • 5 tablespoons extra virgin olive oil
  • Himalayan fine rock salt and freshly ground black pepper
  • 1 large onion, chopped
  • 1.2 litres veg stock
  • Freshly chopped coriander, to garnish


  1. Set the oven’s thermostat to 220°C/gas mark 7.
  2. Sweet potatoes, peppers, garlic, rosemary, and 3 tablespoons of olive oil are combined in a sizable roasting pan. Add some salt and pepper and stir well to evenly distribute the oil throughout.
  3. Make sure to mix everything about every 15 minutes or so while roasting for 45 to an hour, or until the peppers are blistered.
  4. The remaining 2 tablespoons of olive oil should be heated on a low heat in a soup pot around 15 minutes before your vegetables are ready. To make the onion sweet and golden, add it and cook it slowly for 15 minutes. The goal is to caramelize the onion, not to brown it. This will give the soup an even more lovely flavor.
  5. After removing the vegetables from the oven, give them around 10 minutes to cool. Now, in order to save time, put the 1.2 liters of water on to boil in a pot or kettle. Use clean hands or tongs to pry off as much of the blistered pepper skin as you can after it is cold enough to handle. If you don’t get it all, don’t worry; the soup will be mixed.
  6. Remove the roasted garlic from its skin by squeezing it, then add it to the saucepan with the remaining vegetables. Combine the vegetables and onions in the pot, then pour the boiling water over everything and stir.
  7. More salt and pepper should be added. Use an upright blender or a hand-held blender within the saucepan to puree everything until it’s completely smooth. If required, taste and add a bit extra salt and pepper. If desired, garnish with freshly chopped coriander before serving.

Roasted Red Pepper and Sweet Potato Soup

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Roasted red peppers and sweet potatoes come together in this creamy soup that is full of flavor.



  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 1 jar (12 oz) roasted red peppers, chopped, liquid reserved
  • 1 can (4 oz) diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 3 – 4 cups peeled, cubed sweet potatoes
  • 4 cups vegetable broth
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lemon juice
  • 4 oz cream cheese, cubed


  1. Heat the olive oil over medium-high heat in a big soup pot or Dutch oven. Cook the onion after adding it till tender. Add the coriander, cumin, salt, and red and green peppers. For 1-2 minutes, cook.
  2. Add the sweet potatoes, vegetable broth, and any roasted red pepper liquid that has been saved. Boil, then turn down the heat and cover. Cook for 10 to 15 minutes or until the potatoes are soft. Add the cilantro and lemon juice and stir. Allow the soup to gently cool.
  3. Cream cheese and half of the soup should be added to a blender. Re-add to the soup pot and heat through after processing until smooth. If necessary, add more salt to the dish.

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