Roasted Red Pepper Soup
Servings: 4 servings
Savor the smoky sweetness of roasted red peppers paired with creamy sweet potatoes in this roasted red pepper soup. Enhanced with aromatic smoked paprika, a splash of fresh lemon juice, and a swirl of protein-rich cashew cream.
Equipment
- oven
- stove top
Ingredients
- 1 tbsp avocado oil
- 2 sweet potatoes peeled and diced
- 2 red bell pepper sliced
- 1 yellow onion diced
- 3 garlic cloves unpeeled
- 4 cups vegetable stock
- 1 tsp smoked paprika
- 1 tbsp lemon juice
- ¼ tsp cayenne pepper to taste
- ⅛ tsp sea salt, unrefined
- ⅛ tsp black pepper, ground
Toppings
- 1 cup cashew cream
- 4 tbsp green onions
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Arrange the sweet potatoes, red bell pepper slices, diced onion, and unpeeled garlic cloves in a single layer.
- Drizzle with avocado oil, then season generously with sea salt and black pepper. Roast for 20–25 minutes, or until the veggies are soft and slightly caramelized.
- Transfer all the roasted veggies into a high-speed blender. Add vegetable broth and blend until completely smooth and creamy.
- Pour the blended soup into a large pot. Stir in smoked paprika and lemon juice, then bring to a gentle simmer over medium heat.
- Let the soup cook for 10–15 minutes so the flavors can meld together. Taste and adjust seasoning with additional salt, cayenne pepper, or lemon juice as needed.
- Ladle the warm soup into bowls, swirl in cashew cream, a sprinkle of green onions, and a dash of smoked paprika for extra flair.
Notes
- Roasting options: You can roast red peppers in the oven, barbecue, toaster oven or even on the stove top. I've included detailed steps for each above the recipe card.
- Save time: Skip the cashew cream and use a store-bought sour cream to keep it creamy. Look for a dairy-free brand, like Violife Sour Cream if you’re vegan.
- Immersion blender: If you have an immersion blender, you can use it to make this soup. Add the roasted vegetables and vegetable stock to a pot and puree with the immersion blender.
- Spice it up: Add red pepper flakes, cayenne pepper, hot sauce or diced jalapeños to make this soup spicy.
- Protein boost: Stir in a serving of collagen peptides, top with chopped cashews or blend in 1 cup silken tofu for additional protein.
Nutrition
Serving: 2cups, Calories: 345kcal, Carbohydrates: 42g, Protein: 9g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Sodium: 1010mg, Potassium: 741mg, Fiber: 6g, Sugar: 11g, Vitamin A: 17823IU, Vitamin C: 47mg, Calcium: 65mg, Iron: 3mg