If you're looking for a creamy, comforting and flavorful soup to warm you up, this sweet potato and red pepper soup is the perfect way to do it. Roasted red peppers paired with sweet potatoes create a rich, velvety base that’s packed with bold flavors.
For more soup recipes, check out our vegan immunity-boosting soup, roasted broccoli and cheddar cheese soup and roasted butternut squash soup.
This sweet potato and red pepper soup is a wholesome and simple soup that feels gourmet.
This easy recipe is made with simple, healthy ingredients — no cream or dairy needed! It’s a great way to use fresh peppers, get in some healthy ingredients and please your taste buds with every spoonful.
Plus it comes together beautifully with just a few steps and a food processor.
Whether you're making this for the first time or a seasoned pro, it’s one of those healthy recipes that never disappoints.
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Why You’ll Love This Sweet Potato and Red Pepper Soup
- Full of flavor: roasting the red bell peppers brings out their natural sweetness and deep, smoky notes.
- Creamy without cream: the blended sweet potatoes and roasted peppers give this soup a naturally creamy texture.
- Nourishing and satisfying: made with fresh ingredients including sweet potatoes which contain nutrients including fiber, vitamins, and antioxidants.
- Perfect for meal prep: keeps well in the fridge or freezer in tight containers, making it ideal for quick lunches or light dinners.
- Customisable heat: Love a kick? Add red pepper flakes or extra garlic for more depth and heat.
Ingredients You'll Need
- Olive oil: Used to sauté the aromatics and enhance the roasted flavour.
- Garlic: for flavor
- Fresh turmeric: optional, but recommended for flavor and extra nutrients. Turmeric is a powerhouse of nutrients including antioxidants.
- Sweet potatoes: Naturally sweet and creamy once blended.
- Bell peppers: this recipe uses both red and yellow peppers. If preferred, you can use red peppers only. These are roasted for more flavor.
- Water
- Salt and black pepper: seasoning
See recipe card for a full list of ingredients and quantities.
Substitutions and Variations
- Chilies – add fresh red chilies or red pepper flakes for heat.
- Garlic – Add extra garlic for a bolder flavour.
- Toppings – Toasted pumpkin seeds, a swirl of olive oil, or a dollop of yogurt make great additions.
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How to Make Sweet Potato and Red Pepper Soup
Step 1: Roast the peppers.
In a heavy-bottomed pan, heat oil. Add peppers and roast for 3-5 minutes, on high heat. Set aside.
Step 2: Roast garlic.
In the same pan, heat oil. Add chopped garlic and sauté for 2 minutes until fragrant. Add turmeric slices, if using.
Step 3: Add sweet potatoes.
Add the peeled, chopped sweet potatoes and stir to coat.
Step 4: Add water and peppers and cook.
Pour in hot water and add the roasted bell peppers, salt and pepper. Cover and simmer until sweet potatoes are cooked, around 15–20 minutes.
Step 6: Blend and serve.
Transfer to a blender or food processor (or use an immersion blender) and blend until smooth and creamy. Taste and adjust seasoning as needed. Serve hot and enjoy.
Expert Tips
- Roasting your own peppers gives the best roasted flavour.
- Use high-quality ingredients—the fewer ingredients, the more each one shines.
- Blending options: A stick blender makes things quick, but you can also use a food processor or regular blender.
- For individual servings, portion into airtight containers and store in the fridge or freezer.
How to Serve
This creamy soup pairs beautifully with Mediterranean quinoa salad and fresh homemade coleslaw.
Enjoy with our roasted eggplant and red pepper bake and sourdough garlic bread.
Suggested Drinks
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Sweet Potato and Red Pepper Soup
Ingredients
- 1 tablespoon olive oil plus 1 teaspoon for roasting peppers
- 5 garlic cloves finely minced
- ½ inch fresh turmeric sliced (optional)
- ½ white onion
- 1 teaspoon salt
- 4 sweet potatoes peeled and chopped
- 2 ½ bell peppers red or mixed red/yellow, chopped into chunks/quarters
- 2 cups water
- Pinch freshly ground black pepper to taste
Instructions
- Heat 1 teaspoon olive oil in a heavy-bottomed pan over high heat.
- Add the chopped bell peppers and roast for 3–5 minutes until slightly roasted. Remove and set aside.
- In the same pan, add 1 tablespoon olive oil. Sauté the finely minced garlic for 2 minutes until fragrant. Add turmeric slices, if using, and stir.
- Add the peeled and chopped sweet potatoes to the pan and stir to coat with the garlic and oil.
- Pour in water. Add the roasted peppers, salt, and pepper. Stir to combine.
- Cover the pan and simmer on medium-low heat for 15–20 minutes, until the sweet potatoes are tender.
- Transfer the soup to a blender and blend until smooth and creamy. Taste and adjust seasoning as needed. Serve hot and enjoy!
Notes
- Roasting your own peppers gives the best roasted flavour.
- Blending options: A stick blender makes things quick, but for best results and a smooth soup, use a blender.
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