Roasted Sweet Potato & Pepper Soup Recipe

Name: Roasted Sweet Potato & Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes; 1 medium red onion; 2 red bell peppers (roasted & jarred); 1 cup vegetable broth; 1 minced garlic clove; 1 tablespoon dark brown sugar; 1/4 teaspoon kosher salt; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cayenne pepper (or to taste); 1/8 teaspoon black pepper, freshly ground; 1/8 teaspoon turmeric; 1/8 teaspoon ground ginger

Servings: persons

2 medium sweet potatoes
1 medium red onion
2 red bell peppers (roasted & jarred)
1 cup vegetable broth
1 minced garlic clove
1 tablespoon dark brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper (or to taste)
1/8 teaspoon black pepper, freshly ground
1/8 teaspoon turmeric
1/8 teaspoon ground ginger

1
Roast sweet potatoes and onion in their skins at 375 degrees Farenheit for 1 hour.
2
Wrap sweet potatoes and onion in foil and let cool for 30 minutes before handling.
3
Peel the skins from the roasted vegetables.
4
In a food processor pulse the roasted onion until chopped fine.
5
Add sweet potato and pulse until combined with the onion.
6
Turn processor on low and stream broth slowly into the vegetable mix.
7
When the mix flows smoothly add the remaining ingredients to the processor and let run 30 seconds on high to combine.
8
Move mixture from processor to a stovetop pot (one that you have a lid for!).
9
On very low heat bring soup to a simmer stirring often.
10
Once simmering place lid on pot and set to lowest heat.
11
Let soup simmer for 15-20 minutes to develop the flavors.
12
Serve immediately or let cool slightly.
13
Soup is delicious anywhere from cold to room temperature to hot!

114

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium sweet potatoes, 1 medium red onion, 2 red bell peppers (roasted & jarred), 1 cup vegetable broth, and more.

Yes, Roasted Sweet Potato & Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Sweet Potato & Pepper Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions