Roasted Bell Pepper Sweet Potato Soup
This fall inspired soup is easy to make while still being full of flavor. Get dinner on the table quick with this simple recipe.
Servings Prep Time
6-8servings 15minutes
Cook Time
1hour
Servings Prep Time
6-8servings 15minutes
Cook Time
1hour
Ingredients
Instructions
  1. 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 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. Roast veggies for 45 minutes or until they are fork tender. You do not want them to be crunchy. Then 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. Once pureed put into a soup pot and continue with the 8 oz of canned coconut milk with 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. *If only roasting bell peppers to use with mashed sweet potatoes you will not need nearly as much of the coconut milk in the blender. Just add the remaining coconut milk into the soup pot with the mashed sweet potatoes.
  2. The roasted bell pepper sweet potato soup is easy to complete from here. Add all of the spices to your pureed veggies that are in your soup pot.  The soup should be silky smooth at this point. Add a little more coconut milk for a thinner texture, if you prefer. Heat through on a low setting and serve.