You know, sweet potato is pretty much a miracle food. You can do so much with it! I love it roasted and served over salad, on it’s own, juiced (yes, you can juice a sweet potato!) and more recently… in soup!
This one is so freakin’ good, I cant even tell you. We enjoyed it with crusty bread and Earth Balance butter, and had it again for leftovers the next (by the way – even better on day two!).
Sweet Potato & Roasted Red Pepper Soup
Prep time
Cook time
Total time
When the cold weather hits, it's time for the comfort of soup! This dish is sure to please any soup lover that is looking for a little bit of comfort.
Author: Vegan Insanity
Recipe type: Soup
Serves: 6
Ingredients
- 2 large sweet potatoes, peeled & chopped
- 1 small onion, chopped
- ¼ cup extra virgin olive oil
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 cup chopped celery
- ¼ cup chopped carrots
- 3 cloves garlic, minced
- 3-4 large roasted red peppers, chopped
- 4-5 cups vegetable broth
- 1 cup coconut milk
- Large handful of fresh basil, chiffonade
- Salt & pepper to taste
Instructions
- Preheat oven to 375F. Place the sweet potatoes and onions in a large bowl. Drizzle with about half of the oil, then sprinkle on ½ tsp salt and ¼ tsp freshly ground black pepper. Toss to coat the sweet potato and onion completely.
- Roast for 20-22 minutes, or until golden brown. Set aside.
- Heat the remaining oil in a large pot over medium heat. Add celery and carrots, and cook for about 5 minutes. Then, add the garlic, roasted red pepper and sweet potato & onion mixture. Cook for another 5 minutes.
- Add the vegetable broth and coconut milk and bring to a boil. Once the mixture begins boiling, reduce heat to a simmer. Simmer, uncovered, for 15 to 20 minutes, or until sweet potato chunks can easily be pierced with a fork.
- Remove from heat, and using an immersion blender, puree the soup until it reaches your desired consistency.
- Add salt and pepper to taste, throw in your fresh basil, and serve.
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