Roasted Bell Pepper Sweet Potato Soup
This roasted bell pepper sweet potato soup is dairy-free and yet full of flavor from the coconut substitute.
A simple recipe that comes together quickly for a fabulous dinner.
I developed this soup recipe over a week ago for the reason of blogging it. Considering this, my husband told me a week later that he had eaten the leftover soup. Only, there was no leftover soup.
He was out of town on business last week and didn’t realize that it was gone. I asked him what he had eaten. When I opened the fridge to look, it dawned on me.
I had opened a can of pumpkin on Friday to use in my Gluten Free Pumpkin Spice Mug Cake. Y’all, he ate straight pumpkin. No seasoning. He thought the fridge had taken all of the taste out of my new soup recipe! I laughed so hard it made me cry.
His face must have been epic because you know that was nasty! Here’s my promise to give you the real version of this recipe. No nasty pureed pumpkin on my watch!
Ingredients for Roasted Bell Pepper Sweet Potato Soup
This soup comes together quickly for a tasty dinner. I used frozen mashed sweet potatoes from Trader Joe’s the first time.
In contrast, I roasted the sweet potatoes the second time, which resulted in a sweeter soup. Yellow and orange bell peppers seemed perfect for this recipe. They fit well with the color of the sweet potatoes.
This fall soup will work well; either way, you do it with roasted or plain mashed sweet potatoes.
Leftover mashed sweet potatoes from Thanksgiving would work well in this soup. My goal in the kitchen is always to make things less fussy without compromising on taste or quality.
Be that as it may, you can roast the sweet potatoes with the bell peppers without a great deal of fuss.
What You Will Need
- 2 lb sweet potatoes (mashed or roasted in cubes)
- 1 of each yellow and orange roasted bell peppers
- 8 oz of canned full-fat coconut milk
- 8 oz of refrigerated Silk coconut milk (no flavor)
- Olive oil for drizzling
- 1/2 tsp ground sage
- 3/4 tsp allspice
- 1/2 tsp chili powder
- 3/4 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp salt
How to Prepare the Soup
To roast bell peppers and sweet potatoes preheat the oven to 450 degrees. Peel sweet potatoes then cut them into 2 inch cubes. Cut bell peppers into big chunks. Make sure to take out the seeds as well as any of the white part from the inside of the bell peppers.
Drizzle olive oil over the chopped sweet potatoes and bell pepper. Mix to combine. Next put the veggies in a roasting pan as you can see in the picture below.
Otherwise, you can add them to a large sheet pan. Then, roast veggies for 45 minutes or until they are fork-tender. You do not want them to be crunchy. Next, remove veggies from the oven.
Add 8 oz of Silk coconut milk to a blender. Next puree half of the bell peppers and sweet potatoes together. Then add the pureed veggies into a soup pot.
Continue with the 8 oz of canned coconut milk plus the rest of the veggies. The blender I use is the Magic Bullet NutriBullet Rx. It works perfectly for pureeing soups. You may need to add a little more coconut milk while pureeing the veggies. Adjust accordingly.
Once all veggies are pureed add them to your soup pot as well.
Assemble Your Soup
The roasted bell pepper sweet potato soup is easy to complete. Add all of the spices to your pureed veggies while the soup heats through. The soup should be silky smooth at this point. Add a little more coconut milk for a thinner texture, if you prefer. Heat through and serve.
For another easy fall soup recipe be sure to check out my related post on Roasted Butternut Squash and Bell Pepper Soup.
The savvy tip for today is to make an extra batch and freeze for later meals. Freeze in gallon size Ziploc freezer bags. Be sure to leave space for the soup to expand as it freezes. Considering this, you also want the room to close the bag without it spilling over. Store the freezer bags flat in the freezer for easy thawing later.