Roasted Red Pepper & Sweet Potato Soup

Winter is the season of healthy yummy soups. I make soups at least once a week because they are very comforting, easy to make and simply delicious. The soup I make mostly depends on the available produce at the market.

This week I felt adventurous and wanted to try something different. I had never made this one before but after tasting it I am pretty sure that I have a new favourite. Usually I try the recipe more than once before sharing the recipe here but in this case I could not resist sharing it immediately! 🙂

The complexity of taste from this soup is amazing. The roasted red pepper gives a great smoky taste, which is enhanced by the sweetness from the sweet potatoes. The earthy flavour also comes through, thanks to the turmeric and thyme, while the chili pepper flakes spice things up and give a great finish.

This soup is also suitable for vegans if served with the appropriate yoghurt alternative. I hope you give it a try and enjoy it as much as we did! 🙂

Ingredients:
  • 1 large sweet potato
  • 1 large sweet red pepper
  • 1 medium carrot
  • 1 large onion
  • 3 cloves of garlic
  • 1 tsp fresh turmeric (or 1/2 tsp turmeric powder)
  • 1 tsp dried thyme
  • chili pepper flakes (optional)
  • 1 ltr vegetable stock
  • 4 tbsp olive oil, divided
  • salt & pepper, to taste
Method:
  1. Preheat the oven to 180 degrees Celsius. Cut the pepper in half, remove stalk and seeds. Brush it with olive oil from both inside and outside. Put it in an oven dish and place it in the oven for 20-30 minutes. You need a charred pepper but not too burnt, so keep an eye on it!
  2. In the meantime, dice the onion, carrot and sweet potato. Chop the garlic and turmeric (if using fresh).
  3. In a large saucepan, heat 2 tablespoons of olive oil. Sauté the onion and carrot until tender. Add the garlic, turmeric, thyme and chili flakes and cook for 2-3 minutes. Add the sweet potato and cook for 5 minutes, stirring occasionally.
  4. Pour the vegetable stock into the pan and let it simmer for 30 minutes, or until the sweet potato is tender.
  5. Add the roasted pepper and all the juices left in the dish to the soup. (You may wish to remove the thin skin layer on the pepper before adding it to the soup but I like to leave it on). Blend all ingredients together until smooth. Season with salt and pepper to taste.
  6. Serve it with a dollop of Greek yoghurt.

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