Smoky Roasted Red Pepper Soup
Servings: 4 servings
This smoky roasted red pepper soup starts with red bell peppers, sweet potatoes, onion and garlic roasted until sweet, then blended with vegetable stock, smoked paprika and lemon. A swirl of cashew cream on top makes it rich and velvety without any dairy.
Ingredients
- 1 tbsp avocado oil
- 2 sweet potatoes peeled and diced
- 2 red bell pepper sliced
- 1 yellow onion diced
- 3 garlic clove unpeeled
- 4 cup 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
- Heat the oven to 425 °F. Line a baking sheet with parchment paper.
- Arrange the sweet potatoes, bell peppers, onion and unpeeled garlic in a single layer on the baking sheet. Drizzle with the avocado oil and season generously with salt and pepper. Roast until soft and lightly caramelized, 20 to 25 minutes.
- Squeeze the garlic from its skins. Transfer the roasted vegetables to a high-speed blender, add the vegetable stock and blend until completely smooth.
- Pour the soup into a large pot and stir in the smoked paprika and lemon juice. Bring to a gentle simmer over medium heat and cook for 10 to 15 minutes to let the flavors meld.
- Taste and adjust the seasoning with salt, cayenne and lemon juice.
- Ladle into bowls, swirl in the cashew cream and sprinkle with green onions and a pinch of smoked paprika.
Notes
- Immersion Blender: Return the roasted vegetables and stock to the pot and blend with an immersion blender until smooth.
- Dairy-Free Shortcut: Swap the cashew cream for a store-bought dairy-free sour cream to save time.
- Protein Boost: Blend in 1 cup silken tofu with the stock, or top with chopped cashews. Find more ideas in this plant-based protein guide.
- Storing: Leftovers keep in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat gently and add the cashew cream after reheating.
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
