Recipe: Perfect Roasted Sweet Potato, Carrot-Red Pepper Soup

Recipe: Perfect Roasted Sweet Potato, Carrot-Red Pepper Soup Delicious, fresh and tasty.

Roasted Sweet Potato, Carrot-Red Pepper Soup. Classic Sweet Potatoes with an Festive Twist. View this Easy to Prep Recipe. Roasted Sweet Potato, Carrot-Red Pepper Soup spiceinthebox.

Our Sweet Potato and Red Pepper Soup recipe is packed full of healthy ingredients!

Onions are a humble vegetable packed with vitamins, minerals and phytochemicals.

Regular consumption of leeks can help boost digestive. roasted sweet potato and red pepper soup The secret to getting the maximum amount of flavour into sweet potato and red pepper soup is to roast the vegetables in the oven first.

You can cook Roasted Sweet Potato, Carrot-Red Pepper Soup using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Roasted Sweet Potato, Carrot-Red Pepper Soup

1. You need 1 of Medium size Sweet Potato.

2. Prepare 1 of Medium Carrot.

3. It’s 1 of Medium Red Bell Pepper.

4. Prepare 6 Tbs of Olive Oil or Butter.

5. It’s 5-6 of Finely Chopped Garlic Cloves.

6. You need 1 of Small Red Onion.

7. It’s to taste of Salt.

8. Prepare 1/4 Tsp of Grated Ginger.

9. It’s to taste of Ground Black Pepper.

10. It’s 1/4 Tsp of Chili Powder.

11. You need 1 Cup of Vegetable Broth or Water.

Simply prep the vegetables by cutting them into small pieces and place them on a tray in a single layer and drizzle with olive oil.

This soup with sweet potatoes and bell peppers is thick and creamy.

It tastes spicy, sweet and earthy with the roasted bell pepper being the real star of the recipe.

The roasted vegetables are what makes this recipe so flavorful and yummy.

Roasted Sweet Potato, Carrot-Red Pepper Soup instructions

1. Preheat oven to 400 F. Wash, Peel the skins of Sweet Potato and Carrot. Cut them into pieces and coat them with olive oil and salt..

2. Wash Red Pepper and cut it into half. Coat them with olive oil. Throw carrot, sweet potato, red pepper and garlic gloves onto baking sheet pan..

3. Roast them for 35-40 Min. or until golden Brown in color. Now, let it cool down for few min..

4. Remove the skin of bell pepper and cut them into small pieces. Now take a deep pan on medium flame, take 2 tbs of olive oil saute finely chopped onions and grated ginger until it’s golden brown..

5. Now, throw in roasted sweet potato, carrot, garlic and bell pepper. Add a cup of water or vegetable broth. Cook them for 5 min..

6. Switch off the flame. blend everything using hand blender. Pass it through strainer..

7. Transfer it to the pot, add spices and salt to taste. Heat it up again, if you want you can add water to adjust the consistency. Let it boil for few mins..

8. Serve hot in a bowl, top it up with plain yogurt..

I've made this soup without milk or cream so it's dairy-free and plantbased.

Melt the butter in a large saucepan.

Add the garlic, herbs, salt and black pepper.

Heat the oil or water in a large pot over medium high heat.

Then, add the garlic, roasted red pepper and sweet potato & onion mixture.