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Sweet Potato and Red Pepper Soup
$7.14 recipe/1.79 serving
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!
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.
Pour the soup into a large pot. Add the juice of 1 lime and reheat over low heat (if needed).
Notes
See post above for instructions on how to cook on the stove, Instant Pot and Slow Cooker.What are some other spice variations for this soup?
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.
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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