Navigation
  • Home
  • About
    • Inside My Vegan Pantry
    • My 1 Year Vegan Anniversary
    • How I Got Over My Cheese Addiction
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snacks/Appetizers
  • Resources
    • Is it Expensive to be Vegan?
    • Top 10 Kitchen Tools
    • Top 10 Cookbooks
    • Vegan Picks
    • How-to Guides
    • Cooking Tips
    • Recipe Ideas
  • My Food Photos
  • Contact

Sweet Potato & Roasted Red Pepper Soup

March 26, 2014 2 Comments

sweet-potato-and-roasted-red-pepper-soup

 

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
 
Print
Prep time
25 mins
Cook time
25 mins
Total time
50 mins
 
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
  1. 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.
  2. Roast for 20-22 minutes, or until golden brown. Set aside.
  3. 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.
  4. 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.
  5. Remove from heat, and using an immersion blender, puree the soup until it reaches your desired consistency.
  6. Add salt and pepper to taste, throw in your fresh basil, and serve.
3.2.2310

 

(Visited 25,187 time, 2 visit today)

Related Posts:

Oven Roasted Garlic Sweet Potatoes Butternut Squash Soup with Roasted Chickpeas Sweet Potato Salad with Creamy Cashew Dressing Roasted Salt & Pepper Delicata Squash

Filed Under: Recipes, Soup Tagged With: dinner, lunch

« Quick & Easy Falafel Salad
Deconstructed Falafel Bowl »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


Top 10 Posts

  • Super Simple Vegan Pad Thai
  • Vegan Cauliflower Mac & Cheese
  • Vegan Veggie & Black Bean Enchiladas
  • Zucchini Fritters with Vegan Sour Cream
  • How to Make Vegan Ricotta Cheese
  • 30 Tasty Vegan Lunch Ideas
  • 3 Ingredient Vegan Gnocchi
  • Best Ever Vegan Fried Rice with Scrambled Tofu
  • Quinoa & Chickpea Tabbouleh Salad
  • 20 Delicious Vegan Dinner Ideas
Top 10 Vegan Cookbooks

©2014 Mrs January Inc | All Rights Reserved | Privacy Policy


I ♥ the Genesis Framework