Roasted Red Pepper Soup
Servings: 4 servings
Plant-powered. Autumn Flavored. Try this amazing vegan roasted red pepper soup that's both comforting and tasty. Dairy-free yet super creamy using sweet potatoes, red bell peppers, onions, garlic and spices.
Equipment
- oven
- stove top
Ingredients
- 1 tbsp avocado oil
- 2 sweet potatoes peeled and diced
- 1 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
- sea salt, unrefined
- black pepper, ground
Cashew Sour Cream
- 1 ½ cups raw cashews soaked for 4+ hours
- ¼ cup lemon juice
- ½ to ¾ cup water
- sea salt, unrefined to taste
Instructions
- 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.
- 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.
- Ladle into bowls and top with cashew sour cream (see recipe below), green onions, and an extra sprinkle of paprika.
Cashew Sour Cream
- 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.
- Store in an airtight container. It will keep for at least 4 days.
Notes
- Swap the cashew cream with a dairy free sour cream or regular sour cream.
- Let the veggies cool slightly before adding to the blender container, unless using a heat-safe blender.
- An immersion blender can be used instead of a standing blender, if desired. Just put the roasted veggies + broth into the pot for the stove, then immersion blend until creamy.
- For an extra kick of spice, mix in some red pepper flakes or your fav hot sauce.
- For less sodium, use a low-sodium vegetable broth.
- Top with a vegan cheese sprinkle
Nutrition
Calories: 437kcal, Carbohydrates: 47g, Protein: 11g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Sodium: 1013mg, Potassium: 846mg, Fiber: 6g, Sugar: 13g, Vitamin A: 17764IU, Vitamin C: 51mg, Calcium: 68mg, Iron: 4mg