Sweet Potato & Red Pepper Soup

Ingredients

• 15 ml (1 tablespoon)olive oil
• 600 g (21 oz)sweet potato, peeled and chopped
• 2red peppers, deseeded and chopped
• 1onion, cut into quarters
• 6whole garlic cloves
• 1 teaspoonground cumin
• 1 teaspoonground coriander
• 1 teaspoonground smoked paprika
• to tastesalt and pepper
• 400 g (15 oz) canwhite beans, such as butter beans or cannellini beans, rinsed
• 1 litre (4 cups)vegetable stock

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F) and line a large baking sheet with baking paper.

2. 2

   Prepare the vegetables

   Peel the sweet potato and cut it into chunks. Remove the seeds from the red peppers and cut them into chunks. Quarter the onion, leaving its skin on.

3. 3

   Season the vegetables

   Arrange the vegetables on the baking tray, cut sides facing up. Coat them with the oil, then sprinkle over the cumin, coriander, smoked paprika, salt and pepper. Toss everything to coat.

4. 4

   Roast until browned

   Roast for 35–40 minutes, or until the vegetables are beginning to brown.

5. 5

   Blend the soup

   When the vegetables are cool enough to handle, remove the onion’s outer layer and squeeze the garlic from its skins. Put them in a high-powered blender with the white beans and vegetable stock. Begin with 3 cups of stock, adding more to reach your preferred consistency. Blend on high for 1–2 minutes, until creamy. Taste and add more salt and pepper if needed.

What is sweet potato and red pepper soup?

This is a smooth, roasted-vegetable soup in an American home-cooking style, built around sweet potato, red peppers and warming spices. Roasting the vegetables before blending gives them browned edges and a deeper, sweeter flavour.

White beans are blended into this version for a creamy texture and a more substantial bowl. The stock lets you adjust how thick or pourable the finished soup is.

Nutrition and macros by portion

The nutrition label shows one serving as written: 242 calories, 6g protein, 47g carbs, 4g fat.

The sweet potato and beans supply most of the carbohydrates, while the olive oil contributes fat. The beans also provide some protein, though the supplied per-serving figure is modest; serve the soup with a protein-rich side to make the meal more substantial.

Why roast the vegetables?

Sweet potato: cut it into similarly sized chunks so it softens at a similar pace. The recipe roasts it until the pieces are beginning to brown.

Peppers and onion: arrange them cut side up on the tray, then toss with the oil and spices. The onion is roasted with its skin on, which is removed before blending.

Getting the garlic ready

Whole cloves roast alongside the other vegetables, becoming soft enough to squeeze out of their skins. Let the vegetables cool until they are comfortable to handle before removing the onion layer and garlic skins.

Blend the peeled roasted vegetables with the beans and stock. A high-powered blender helps produce the smooth, creamy texture described in the method.

Adjusting the texture

Start with 3 cups of the 1 litre of vegetable stock rather than pouring it all in at once. Blend the soup, then add more stock until it reaches the consistency you like.

The beans help give the soup body, while extra stock makes it looser. Blend on high for 1–2 minutes, until creamy.

Seasoning and doneness

Roast the vegetables for 35–40 minutes at 180°C (350°F), looking for the first signs of browning. The recipe does not specify a separate tenderness test, so use the stated browning cue and blend once the vegetables are cool enough to handle.

Cumin, coriander and smoked paprika bring warmth to the sweet vegetables. Taste the blended soup at the end and adjust the salt and pepper if needed.

Serving ideas

Serve the soup warm as a light lunch or supper. Bread on the side makes a practical accompaniment for a more filling meal.

For a balanced plate, pair a bowl with a source of protein or a crisp salad. Stirring in stock to thin the soup does not change its roasted flavour.

Recipe notes & tips

• Cut the sweet potato and peppers into similarly sized chunks for more even roasting.
• Spread the vegetables out on the tray so they can roast rather than steam.
• Keep the onion skin on during roasting, then remove its outer layer before blending.
• Add the stock gradually to control how thick the soup becomes.
• Taste after blending and adjust the salt and pepper before serving.

Variations

• Change the beans: use butter beans or cannellini beans, as suggested in the ingredient list.
• Make it milder: reduce the smoked paprika to suit your taste.
• Add a garnish: finish each bowl with a spoonful of yoghurt or a sprinkle of herbs.
• Serve it chunky: reserve some roasted vegetables and stir them through after blending.
• Bring extra heat: add a pinch of chilli flakes with the other spices.

Common mistakes to avoid

• Crowding the tray: the vegetables may soften without browning; spread them out across the large baking sheet.
• Adding all the stock at once: the soup may be thinner than you want; begin with 3 cups and add more gradually.
• Blending the garlic in its skin: squeeze the cloves out before adding them to the blender.
• Leaving the onion skin on: remove the outer layer after roasting and before blending.
• Skipping the final taste: check the blended soup and add salt and pepper if needed.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring and adding a little stock or water if the soup has thickened.

Frequently asked questions