Healthy Roasted Sweet Potato and Red Pepper Soup

5 from 2 votes

Healthy Roasted Sweet Potato and Red Pepper Soup

Learn how to make the best Sweet Potato and Red Pepper Soup! Our healthy soup recipe features garlic, paprika, lemon, pepper flakes and pistachio.

Prep Time40

Cook Time20

Total Time1

Course: Soup

Cuisine: American, canadian

Keyword: Healthy Roasted Sweet Potato and Red Pepper Soup, Red Pepper Soup, Roasted Red Pepper Soup, Roasted Sweet Potato and Red Pepper Soup, Roasted Sweet Potato Soup, Sweet Potato Soup

Servings:

Calories: 132kcal

Equipment

oven
Immersion Blender
measuring spoons
measuring cups
French knife
baking sheet
Dutch Oven

Ingredients

2 Red Bell Pepper
1 tbsp Canola Oil
2 Small Spanish Onions chopped
2 Garlic Cloves minced
1 tsp Smoked Paprika
2 Sweet Potatoes peeled and chopped
3 cups Chicken Stock
1 tbsp Fresh lemon juice
1/2 tsp Salt
Red Pepper Flakes crushed
Scallions or Chives sliced
Sour Cream or Greek Yogurt
Roasted Pistachio

Instructions

Preheat the oven to 450F.
Arrange bell peppers on a parchment lined baking sheet. Roast for 40 minutes, or until the skins are wrinkled and charred. Remove the peppers from the oven and allow to cool, approximately 20-30 minutes.
Remove the stems, skins, and seeds from the peppers; chop the peppers roughly and set them aside.
Heat the oil in a large dutch oven over medium high heat. Add onion. Cook, stirring frequently, for 5-6 minutes, or until the onion has softened. Add the garlic and cook for another minute.
Add the sweet potato, broth, smoked paprika and salt. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-22 minutes, or until the sweet potatoes have softened.
Add roasted red peppers to the pot. Use an immersion blender to blend the soup until it's smooth. Transfer the soup back to the pot and stir over medium heat for 2-3 minutes. If the soup is thicker than you'd like, add extra stock to thin it out.
Add the lemon juice and serve in large soup bowls topped with crushed red pepper flakes, sliced scallions, pistachio and dollop of sour cream or greek yogurt.

Nutrition