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!
Servings 4 servings
Calories 271kcal
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).
Video
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
Calories: 271kcal | Carbohydrates: 57g | Protein: 9g | Fat: 2g | Fiber: 9g | Sugar: 14g
