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Roasted Red Pepper and Sweet Potato Soup

  • Author: Jen Hansard
  • Prep Time: 10 min
  • Cook Time: 55 min
  • Total Time: 65 min
  • Yield: 4 servings 1x
  • Category: Meal
  • Method: stove top
  • Cuisine: Vegan


Plant powered. Autumn Flavored. Try this amazing bell pepper featured recipe for a delicious, comforting soup.



  • 1 Tablespoon avocado oil 
  • 2 large sweet potatoes, peeled and diced 
  • 1 red bell pepper, sliced 
  • 1 onion, diced 
  • 3 garlic cloves, unpeeled 
  • 4 cups vegetable broth 
  • 1 teaspoon smoked paprika, plus more for sprinkling 
  • 1 Tablespoon fresh lemon juice 
  • 1/4 teaspoon cayenne pepper, or to taste 
  • Salt and pepper 

Cashew Sour Cream

  • 1 1/2 cups raw cashews, soaked for 4+ hours 
  • 1/4 cup fresh lemon juice 
  • 1/2 to 3/4 cup water 
  • Salt, to taste 


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Arrange the sweet potatoes, pepper slices, diced onion, and unpeeled garlic in an even layer. Drizzle with avocado oil. Season well with salt and pepper. 
  2. Roast for 20-35 minutes, or until the veggies are soft. Remove from oven. Pop the garlic out of the skins. Transfer the veggies to a blender. Add the vegetable broth and puree until smooth. Transfer to a pot and add the smoked paprika and lemon juice. Bring to a simmer and cook for 10-15 minutes to allow flavors to meld. Turn off heat. Taste and add more salt, if needed, and cayenne, to taste. 
  3. Ladle into bowls and top with cashew sour cream (see recipe below), green onions, and an extra sprinkle of paprika.

Cashew Sour Cream

  1. Blend cashews, lemon juice, 1/2 cup water and a little salt in a blender or food processor gradually moving from low to high speed. While the machine is running, add a little more water as needed until you have reached a consistency that is like whipped cream. 
  2. Store in an airtight container. It will keep for at least 4 days.

Keywords: roasted bell pepper recipe