Roasted Pepper & Sweet Potato Soup

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What better to make you feel good inside then a warm bowl of soup on a cold, cloudy Sunday?

Especially this sweet and fiery roasted pepper and sweet potato soup. I hadn’t planned to make soup, let alone this soup. Let me tell you I was happy I did though. It was more about using whatever ingredients I had on hand to make something delicious. Isn’t this what making soup is often about?

I actually made 2 soups that day. The other was a celery root, leek and potato soup. Also delicious and also just a way to use up whatever I had in the fridge.

The beauty of soup is how easy it is to make. I whipped up these 2 soups in no time and it gave me food for the next few days.

I wasn’t sure whether I should roast the onions with the peppers and sweet potato or not. I decided to caramelize them in the pot. Add another level of sweet flavour. You could always try just throwing the onions in the roasting pan as well though.

Kitchen tip.  When you buy fresh herbs keep them in a jar or glass with some water in the bottom. They will stay nice for weeks.

I hope you enjoy the soup and that the warm weather comes soon.

Roasted Pepper & Sweet Potato Soup

500g of peppers- mix of red, orange, & yellow (approximately 4 peppers), de-seeded and cut in half
600 g sweet potatoes (1 large), peeled and cut in chunks
5 large garlic cloves, un-peeled
1 large sprig fresh rosemary, leaves removed from stem
5 tablespoons olive oil
1 large onion, chopped
5 cups warm water
sea salt and pepper to taste

Preheat oven to 425F.

In a large roasting pan combine the peppers, sweet potatoes, garlic, rosemary and 3 tablespoons of olive oil. Sprinkle with some salt and pepper. Mix well so that everything is coated with oil. Roast for 45 minutes to 1 hour. Make sure to mix everything around every 15 minutes or so. It is ok for the skin side of the pepper to be black. This is actually what you want. You are going to remove most of the skin later.

About 15 minutes before your veggies are ready, add the remaining 2 tablespoons of olive oil and the onion to a soup pot on low heat. Cook slowly so that the onions become sweet and golden. You do not want to brown the onions. you want to caramelize them. ~this will add even more incredible flavor to this soup.

Remove your veggies from the oven. Let cool for approximately 10 minutes. At this point fill the kettle with water so that the 5 cups of water are warm when you are ready to invite it to the party.

When cool enough to touch, use your fingers to remove as much of the burn pepper skin as you can. Don’t worry if you don’t get it all because this soup is going to pureed.

Squeeze the roasted garlic out of its peel and add it to the pot. Add the rest of your veggies to the pot. Mix the veggies together with the onions. Just enough so they get to know each other a little before they get blended into oblivion.

Now add the 5 cups warm water to the pot and give it a stir. Add some more salt and pepper.

Blend until smooth with a hand blender in the pot or transfer to an upright blender.

Taste and add a little more salt and pepper if necessary. This really depends on your taste.

Serve immediately or let cool and store in fridge for later. The sweet roasted flavors will soothe your soul. Enjoy.

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