A healthy and easy sweet potato and red pepper soup recipe with tons of fresh veggies. You'll love this cozy red pepper sweet potato soup that can be made with either coconut milk or heavy whipping cream depending on your mood!
2red bell peppersdiced (or use 1 red and 1 orange pepper)
2clovesgarlicminced
3large sweet potatoespeeled and cubed
1 ½teaspoonssalt
1 ½teaspoonsground black pepper
1 ½teaspoonscumin
1 ½teaspoonschili powder
4-6cupsvegetable broth
¾cupheavy cream or coconut milk
Instructions
Heat the olive oil over medium heat. Cook the onion, red bell pepper, and orange bell pepper until softened - about 4 to 6 minutes.
Next, add the garlic and saute until fragrant - about 30 seconds.
Add 4 cups of vegetable broth, sweet potatoes, salt, pepper, cumin, and chili powder, and bring to a boil.
Reduce to a simmer, cover, and cook for 25 to 30 minutes until sweet potatoes are tender and can be pierced with a fork.
Let sit uncovered for 10 minutes to cool slightly and then blend using an immersion blender or a blender. If you prefer an even smoother soup, add the broth ½ cup at a time until the desired consistency is reached.
Stir in the heavy cream or canned coconut milk to the blended mixture and enjoy!
Notes
If you don't have an immersion blender, just use a blender or food processor. Let the soup cool slightly before transferring the ingredients to a blender or food processor.
You can use roasted red peppers in a jar for a roasted red pepper sweet potato soup. We love the Trader Joe's brand since they're inexpensive.
Double the recipe to freeze some for later.
Garnish the soup with fresh parsley, chives, walnuts, pecans, or even pepitas. We also highly recommend a drizzle of sour cream or coconut milk on top.