Soup
Spiced Sweet Potato and Red Pepper Soup
A warming, gently spiced sweet potato and roasted red pepper soup with a rich, smoky flavour and just the right amount of heat. Roasting the vegetables brings out their natural sweetness, while paprika, cumin, coriander and cayenne add a lovely depth of flavour. Simple to make, smooth and satisfying.
Ingredients
- 1 large sweet potato, peeled and diced
- 1 large red pepper, cut in to large chunks
- 1 onion, diced
- 1tsp paprika
- 1/2tsp ground cumin
- 1/2tsp ground coriander
- 1/2tsp cayenne pepper
- 2tbsp olive oil
- 500ml hot vegetable stock
- Salt and pepper
Method
- Coat the sweet potato and pepper in olive oil, sprinkle with salt and roast until soft and starting to char. I do them in the air fryer at 180C for 15 mins
- Add some olive oil to a large pan over a medium heat, adding the onion and soften, about 10 mins
- Add the spices to the pan and cook for another 2 mins
- Add the stock to the pan along with the roasted vegetables, cooking for a further 2 mins
- Take the pan off the heat and allow to cool slightly
- Blend using a stick blender
Good to know
Practical notes
If not serving immediately allow to cool completely and store in an airtight container in the fridge for up to 2 days
Reheat thoroughly before eating
More soup recipes
View the collection
Cream of Spinach Soup
A beautifully smooth, vibrant green spinach soup that's rich, comforting and full of fresh flavour. Tender spinach is gently cooked with softe...
Roasted Butternut Squash and Red Pepper Soup
This roasted butternut squash and red pepper soup is a warm, vibrant dish that brings together a mix of sweet, earthy, and gently spiced flavo...
Coat the sweet potato and pepper in olive oil, sprinkle with salt and roast until soft and starting to char. I do them in the air fryer at 180C for 15 mins
Add some olive oil to a large pan over a medium heat, adding the onion and soften, about 10 mins
Add the spices to the pan and cook for another 2 mins
Add the stock to the pan along with the roasted vegetables, cooking for a further 2 mins
Take the pan off the heat and allow to cool slightly
Blend using a stick blender