Sweet Potato & Red Pepper Soup Recipe

 

Sweet Potato & Red Pepper Soup Recipe

Picture this: you dip your spoon into a bowl of soup that’s creamy and rich, even though there’s no dairy in sight. Roasted sweet potatoes bring their mellow sweetness, while red bell peppers—charred just a bit—add a hint of smokiness and a bold, ruby color. The spices don’t shout, but you notice them: a little cumin, a touch of smoked paprika, all mingling in the background. There’s a quick squeeze of citrus to wake everything up, and a swirl of olive oil on top, making the whole thing glossy and inviting. This isn’t just soup. It feels like comfort in a bowl. You can almost smell it: sweet, earthy, warm, the kind of aroma that pulls people into the kitchen before you even call them to the table.

Why I love it

This soup hits that sweet spot between cozy and healthy. Sweet potatoes give you that deep, satisfying feeling, but the roasted peppers keep it interesting—bright, just a little smoky, never boring. I love how flexible it is. You can go ultra-smooth for something elegant or leave it a bit chunky if you want it more rustic. It’s simple, too; one pot, under an hour from start to finish, and it keeps well all week. Honestly, the color alone is enough to lift your spirits—deep orange with flashes of red—and those gentle spices warm you up from the inside out. I always find myself going back for seconds.

 

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Serves: 4 bowls

Difficulty: Easy

 

What you’ll need for 4 servings:

·       2 big, sweet potatoes, peeled and cut into half-inch cubes

·       2 red bell peppers, seeded and chopped up

·       1 medium onion, diced.

·       2 garlic cloves, minced.

·       1 carrot, peeled and diced (totally optional—just adds a little sweetness)

·       1 teaspoon ground cumin

·       ½ teaspoon smoked paprika

·       ¼ teaspoon ground coriander

·       ¼ teaspoon cayenne pepper (tweak to your spice level)

·       4 cups (about 1 liter) low-sodium vegetable broth

·       1 cup (240 ml) coconut milk or any plant-based milk you like, for a creamy texture.

·       1 tablespoon olive oil (plus a little more for drizzling)

·       Salt and black pepper to taste

·       Juice from half a lime (or a quick splash of lemon juice)

·       Fresh cilantro or parsley, chopped, for topping.

You’ll also want.

·       A big heavy pot or a Dutch oven

·       Chef’s knife and a cutting board

·       Wooden spoon or silicone spatula

·       Measuring spoons

·       Immersion blender (or a regular blender if that’s what you’ve got)

·       Ladle for serving.

Step 1.

Get your veggies ready. Peel and dice the sweet potatoes. Chop up the red peppers, onion, and carrot (if you're using one). Mince the garlic, too. Trust me, having everything prepped before you start makes the whole thing way easier—you won’t scramble to chop while something’s burning.

Step 2.

Start cooking the aromatics. Pour some olive oil into your pot and warm it up over medium heat. Toss in the onion and carrot, give them a stir now and then, and let them soften for about 4 minutes. Add the garlic and let it cook for about 30 seconds, just until you catch that garlicky aroma.

Step 3.

Time for spices. Sprinkle in the cumin, smoked paprika, coriander, and a bit of cayenne. Stir like you mean it for a minute; this wakes up the spices and really brings out their flavor.

Step 4.

Add sweet potatoes and peppers. Dump those into the pot and mix everything together, making sure each piece gets coated with the spiced onions. Let them cook for a couple of minutes, stirring here and there, so they start to caramelize a little.

Step 5.

Pour in the broth. Cover all the veggies with it, bring everything to a gentle boil, then turn the heat down to a low simmer. Pop the lid on and let it cook for about 20 to 25 minutes, until the sweet potatoes are nice and tender when you poke them with a fork.

Step 6.

Blend it up. Use an immersion blender to puree the soup right in the pot until it’s smooth and creamy. If you want it super silky, you can use a regular blender—just be careful, it’s hot.

Step 7.

Add some creaminess. Stir in the coconut milk (or whatever plant-based milk you’ve got) along with the lime juice. Let it warm up for another couple of minutes, then season with salt and pepper. Taste it—if it needs a little extra zip, add more lime.

Step 8.

Serve it up. Ladle the soup into bowls, drizzle a little olive oil on top, and sprinkle on some chopped cilantro or parsley. Serve hot, maybe with some crusty bread or a simple salad on the side.

Approximate macros per serving (for 4 bowls, using coconut milk)

v  Calories: 320

v  Protein: 5g

v  Carbs: 45g

v  Fat: 14g

v  Fiber: 7g

 

What goes well with this soup?

Grab a thick slice of whole-grain bread, toast it, and drizzle on some olive oil with a sprinkle of sea salt—best for dipping. If you want something lighter, toss together a simple green salad with a bright citrus vinaigrette, or serve a small scoop of quinoa pilaf mixed with toasted pumpkin seeds. This soup also loves a glass of crisp white wine, like Sauvignon Blanc, or a light rosé if that’s more your style.

 

Tips & variations

·       Roast the vegetables first. Toss sweet potatoes and red peppers with olive oil, salt, and pepper, then roast at 400°F (200°C) for about 15 minutes before they hit the pot. The flavor gets richer and deeper.

·       Add protein. At the end, stir in cooked chickpeas, white beans, or some shredded rotisserie chicken if you want a heartier bowl.

·       Crank up the heat. A little smoked chipotle in adobo or some harissa turns up the smoky, spicy flavor.

·       Want it creamier without dairy? Blend in a peeled, diced potato with the sweet potatoes, or swirl in a bit of cashew cream.

·       Make ahead and freeze. This soup freezes well for up to three months. Just cool it, portion it out, and stash it in airtight containers. Thaw and reheat gently on the stove when you’re ready.

Substitutes

·       No sweet potatoes? Butternut squash or pumpkin works nicely and brings its own kind of sweetness.

·       No red bell peppers? Roasted poblano or orange bell peppers do the trick.

·       No coconut milk? Oat milk, almond milk, or even a splash of heavy cream (if you’re not vegan) will work.

·       No veggie broth? Chicken broth is fine if you’re not a vegetarian, or just use water with a bouillon cube for something lighter.

Frequently asked questions

1. Can I make this soup ahead of time?

Definitely, make the soup up to the blending step, let it cool, and stash it in the fridge for up to two days. When you’re ready to eat, just reheat it gently. If it’s too thick, splash in a bit of broth or water.

2. My soup turned out too thick. How can I thin it?

No problem, just add more vegetable broth, water, or even a bit of extra coconut milk. Stir until it reaches the desired thickness.

3. Is this soup freezer-friendly?

Yes, it freezes well. Divide it into portions and freeze for up to three months. When you want some, thaw it overnight in the fridge and reheat it on the stove, giving it a stir now and then.

4. Can I make this without an immersion blender?

You can. Carefully ladle the soup into a regular blender in batches. Only fill the blender halfway, crack the lid a bit for steam, and blend on low so you don’t end up with soup everywhere.

5. What if I don’t have lime?

No lime? Lemon juice does the trick, or even a splash of orange juice for a little brightness.

6. How do I make this soup spicier?

Easy—add more cayenne, toss in a diced jalapeño, or sprinkle in some red pepper flakes when you sauté the onions. If you like, finish with a drizzle of hot chili oil right before serving.