Home Food Recipes Spicy Roasted Sweet Potato and Red Pepper Soup

Spicy Roasted Sweet Potato and Red Pepper Soup

1551956283 spicy roasted sweet potato and red pepper soup

Cold, dreary winter days can lack motivation and be very uninspiring, especially now that football is over. If we aren’t careful it will not only affect our mood, but can also wreak havoc on our wellness.  I believe soup is a year round delicacy, but a pot of hearty homemade soup on a cold and rainy day truly warms the soul.

The great thing about soups is they are like warm versions of salads: diverse and creative.  You can make them light and healthy with what you have on hand.  You can add different colors, textures and seasonings and never run out of recipes.

Today while organizing the vegetable drawer (don’t judge me….), I discovered some sweet potatoes and red peppers I had nearly forgotten about.  I wondered for a moment if this combination would work and thought there is only one way to find out.

A platter of roasted veggies alone can taste like a guilty pleasure in itself.  Though there is evidence that subjecting vegetables to extreme heat can alter their nutritional value,  it’s a trade off because cooking them can also make some nutrients easier to absorb.  Bottom line:  if you’re getting vegetables in a meal, it’s a win!

This soup is easy, so even if you are feeling a little less than motivated to prepare a big fancy meal, this is easily doable and will get you back to relaxing under that cozy blanket in no time.

Spicy  Roasted Sweet Potato and Red Pepper Soup

Ingredients:

2 large sweet potatoes, peeled and diced into 1-inch chunks

1 red bell pepper, coursely diced

1/2 red onion coursely diced

4 cups vegetable broth

1 Tbsp oil (I am currently using avocado oil)

1 tspn Thyme

1/2 tspn salt, pepper, cumin

1/4 tspn cayenne

Instructions:

Heat oven to 425.  Placed sweet potatoes, red bell pepper and onion on a greased baking sheet, drizzle with oil, salt, pepper and thyme, bake for 30 minutes or until potatoes are soft and starting to brown.

Place roasted veggies in blender. Add 2 cups broth (or enough to cover vegetables in blender) and blend on high until texture is smooth.  Add 1 more cup of broth and blend until even.

Transfer mixture to a large stock pot and heat to simmering.  Add the remaining seasonings and additional broth for desired consistency and taste.

Serve immediately. Enjoy!

Spicy Roasted Sweet Potato and Red Pepper Soup

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