Roasted Sweet Potato Golden Pepper Soup
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5.0
6 reviews
Excellent
Roasted Sweet Potato Golden Pepper Soup
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Vibrantly hued and loaded with vibrant flavor, this healthy, veggie-laden Roasted Sweet Potato Soup is perfect for lunch or an easy casual dinner. Add a loaf of warm bread and a simple green salad for a delicious, satisfying meal!
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Ingredients
For the sweet potatoes:
- 3 large sweet potatoes or 4 medium (2-2 ½ pounds)
For the pepper/onion mixture:
- 1 large shallot peeled and halved
- 1 large sweet onion peeled, halved and cut into wedges
- 1 medium apple peeled, cored and cut into 4 quarters
- 1 large yellow bell pepper, core and seeds removed and cut into about 6 wedges
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 1 tablespoons maple syrup
- 2 tablespoons extra virgin olive oil
For the soup::
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 3 medium cloves garlic finely minced
- 1 tablespoon fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ½ teaspoon mild curry powder
- ½ teaspoon ground cumin
- 5 cups low sodium chicken broth more as needed
- 14.5 ounces light coconut milk (1 can)
- 1 ½ teaspoons kosher salt more to taste
- 2 teaspoons fresh lime juice
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Instructions
For the prep
- Preheat oven to 425˚F. Line 2 medium size baking pans with foil, for easy cleanup. (I use 2 jelly roll pans.)
For the sweet potatoes:
- Scrub the sweet potatoes and pierce each one with a fork several times to prevent bursting in the oven. Place the potatoes on one of the prepared pans and bake for 40-45 minutes until soft and tender when a small knife is inserted.
- Remove to a cutting board to cool a bit. When cool enough to handle, cut them in half and squeeze out the flesh. Discard the skins.
For the pepper/onion mixture:
- After the sweet potables are placed in the oven, arrange the shallot, onion apple, and bell pepper pieces on the remaining prepared baking sheet. Drizzle with the olive oil and maple syrup. Sprinkle with the salt and pepper and toss. to coat. Bake for 25 minutes, stirring to redistribute halfway through then remove from the oven.
For the soup:
- When the sweet potatoes are finished roasting, start the soup. Combine the butter and olive oil in a large Dutch oven or soup pot over low heat. Add the garlic, ginger and all of the spices. Cook stirring occasionally for 4-5 minutes or until very fragrant.
- Add the chicken broth and coconut milk to the pot and bring the mixture to a simmer.
- Add the roasted pepper/onion mixture and the peeled sweet potatoes to the pot, return to a stead simmer. Cover and cook for 5 minutes.
- Uncover the pot and add the lime juice. Using an immersion blender, puree the mixture until nice and smooth. Alternatively, you can use a regular blender but allow to mixture to cool down for 10-15 minutes before blending. Blend with the center cap of the blender cover removed to prevent a buildup of pressure. Cover the hole in the top of the lid with folded up paper toweling or a clean kitchen towel.
- Taste and add more salt and pepper, if needed.
- Serve on its own or garnish with a drizzle of yogurt, a sprinkle of smoked paprika and roasted peanuts or any of the suggestions in the post.
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition Information
Show Details
Calories
186kcal
(9%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.04g
Cholesterol
3mg
(1%)
Sodium
504mg
(21%)
Potassium
476mg
(14%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
12212IU
(244%)
Vitamin C
33mg
(37%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 3mg | 1% |
| Sodium | 504mg | 21% |
| Potassium | 476mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 12212IU | 244% |
| Vitamin C | 33mg | 37% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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