Sweet Potato and Red Pepper Soup
Sweet potato and red pepper soup is hearty, filling, and incredibly easy to make with just a few simple ingredients. You can cook it on the stove, in the oven, Instant Pot, or slow cooker, whatever works best for you. It’s cozy, flavorful, and perfect for serving guests or prepping ahead for easy lunches, since it tastes even better the next day.
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Ingredients
- Sweet potatoes
- Red bell peppers
- Onion
- Vegetable broth
- Ground Cumin
- Smoked paprika
- Salt
- Lime Juice
How to make sweet potato red pepper soup
Preheat the oven to 400F
Peel and chop the sweet potato into 1-2 inch cubes.
Slice the red bell pepper into 1 inch strips.
Chop the onion into 8 equal sized cubes.
Place the veggies on a baking sheet (lined with parchment paper or silicone liner).
Bake the veggies at 400F for 30 minutes.
After baking, add the veggies to a blender with the vegetable broth, salt, cumin and smoked paprika.
Blend on high until smooth.
Stir in the juice from 1 lime. Taste for seasoning.
May need to heat on the stove over low heat after blending.
Tips on adding more flavor
- To add that fire roasted pepper flavor to the stove top, instant pot or slow cooker methods above, instead of using a regular red bell pepper, replace it with a small jar of drained roasted red bell pepper.
- If you want to intensify the flavor of this dish, you can also add a can of diced green chilis before blending.
Topping ideas
- Pumpkin seeds
- Chopped jalapenos
- Cilantro
- Roasted chickpeas
- Vegan coconut bacon
- Chopped crumbled bacon
- Red pepper flakes
- Canned coconut cream or coconut milk
- Dairy free yogurt or dairy free sour cream
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Sweet Potato and Red Pepper Soup
Sweet potato and red pepper soup is the perfect lunch or dinner recipe! This thick, creamy soup is so filling and satisfying and made with 8 ingredients you likely have on hand! Naturally vegan, gluten free, dairy free and Whole30 friendly!
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Servings: 4 servings
Guided Recipe Video
Ingredients
- 2 pounds sweet potatoes (about 5 cups cubed)
- 2 red bell peppers
- 1 medium white onion
- 4 cups vegetable broth
- 1 tsp sea salt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 lime, juiced
Instructions
- Preheat the oven to 400F
- Peel and cube the sweet potatoes.2 pounds sweet potatoes (about 5 cups cubed)
- Cut the peppers into 1 inch strips2 red bell peppers
- Cut the onion into 8 pieces.1 medium white onion
- Place all the vegetables on a baking sheet lined with parchment paper or a silicone liner.
- Bake at 400F for 30 minutes.
- Add the cooked veggies to a large blender with the vegetable broth, salt, cumin and smoked paprika. Blend on high until smooth.4 cups vegetable broth, 1 tsp sea salt, 1 tsp ground cumin, 1 tsp smoked paprika, 1 lime, juiced
- Pour the soup into a large pot. Add the juice of 1 lime and reheat over low heat (if needed).
Recipe Notes
See post above for instructions on how to cook on the stove, Instant Pot and Slow Cooker.
Storage of soup:
- Fridge in air tight container for up to 5 days
- Freezer in freezer safe container for up to 1 month.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
271
Fat
2
g
Carbohydrates
57
g
Fiber
9
g
Sugar
14
g
Protein
9
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Other cooking methods
How to make sweet potato red pepper soup on the stove
- Prep the veggies like the oven method.
- Preheat a large pot (or dutch oven) over medium heat (3-4 minutes).
- Spray the pot with non-stick spray and add the onion. Cook for 3-4 minutes.
- Add the rest of the ingredients (except the lime juice) and cover the pot. Cook for 20 minutes until the potatoes are tender.
- Blend with an immersion blender or ladle into the blender (carefully, as this is very hot). Blend in batches until smooth.
- Add the soup back to the pot. Add the juice of one lime and stir well. Reheat over low heat as needed.
How to make sweet potato and red pepper soup in the Instant Pot
- Prep the veggies like the oven method.
- Press the saute button on the instant pot and select 4 minutes. Allow the instant pot to preheat.
- Spray with non-stick spray and add the onion. Cook for 3-4 minutes.
- Add the 1 cup of the vegetable broth, the salt, cumin and smoked paprika and add lid. Seal the lid and cook high pressure for 7 minutes (make sure the keep warm is on).
- Carefully release the pressure (or you can allow it to naturally release).
- Add the rest of the vegetable broth and blend with an immersion blender or ladle into the blender (carefully, as this is very hot). Blend in batches until smooth.
- Add the soup back to the pot (with the keep warm button on). Add the juice of one lime and stir well. Taste for seasoning.
How to make red pepper sweet potato soup in the slow cooker
- Prep the veggies according to the recipe card.
- Add everything except the lime juice to the slow cooker. Cover and cook on low heat for 8 hours or high for 4 hours.
- Blend with an immersion blender or ladle into the blender (carefully, as this is very hot). Blend in batches until smooth.
- Add the soup back to the pot (with the keep warm function on). Add the juice of one lime and stir well. Reheat as needed.
Common questions
What are some other spice variations
- Curry: Add a tablespoon of curry powder, 1 tsp. of garam masala (optional) to the soup when you add the other spices. You can top this soup with dairy free plain yogurt when serving.
- Chipotle: Add 2 tablespoons the canned chipotle peppers in adobo sauce to the soup before blending.
- Spicy ginger: Add 2 tablespoons of minced ginger and ½ teaspoon of red chili flakes to the soup and omit the cumin from the recipe.
- Harissa: Stir in 1-2 tablespoons of harissa paste after blending (start with 1 tablespoon and slowly increase, as this gets spicy fast). Top with dairy free plain yogurt to help offset the spice.
Not coconut milk is not my friend so can it be made without coconut milk and just vegetable stock broth?
Hi Hilda – coconut milk was only suggested as a topping idea and is not needed to make the recipe. Please check the recipe card – all it calls for is vegetable broth for liquids. I hope this helps! – Sam
Oh my! This looks absolutely divine and perfect for winter!
Love the flavours in this!