This creamy roasted sweet potato and red pepper soup is so easy, nourishing and comforting. It’s filled with warming spices and white beans to make it creamy and rich in protein.
Roasting veggies is one of my favourite preparation methods, as it imparts a sweet and smoky essence. So it should come as no surprise that I opted for a roasted sweet potato red pepper soup over a more traditional stovetop soup. That earthy, roasted flavour really elevates this recipe!
This recipe is super straightforward and couldn’t be any easier. Sweet potatoes, red peppers, onion, and garlic are roasted until nice and golden. Everything then gets blended up with vegetable broth and a can of white beans to make it creamy while adding a plant-based protein boost. You can use cashews or cream cheese if you prefer, but I personally love the addition of the white beans.
Ingredients you’ll need
All you need to make this sweet potato red pepper soup recipe are 8 simple, healthy ingredients.
- Sweet potato: You’ll require 600g (21oz) peeled sweet potato, cut into chunks, roughly equivalent to 2 medium sweet potatoes.
- Red bell peppers (capsicums): The flavour base for the soup. We roast them for extra depth of flavor and sweetness.
- White Beans: Creamy white beans add a one-two punch of protein and fiber. I used butter beans; however, navy or cannellini beans also work great.
- Onion and Garlic: I roast both of these unpeeled as this helps to keep the cloves intact, as it’s less fiddly and reduces the risk of burning. During cooking, the garlic becomes soft and sweet, and this garlicky paste can be squeezed out of the skin of each clove.
- Spices: A mix of cumin, coriander, and smoked paprika infuse the essence of autumns best flavours into the soup. Warm, earthy notes to the veggies. If you don’t have smoked paprika on hand, you can use regular sweet paprika instead.
- Broth: Use vegetable broth if making it vegetarian, or chicken broth.
Complete list of ingredients and amounts is located on the recipe card below.
How to make sweet potato and red pepper soup
Prepare veggies: Peel the sweet potato and cut into chunks. Deseed the red peppers (capsicum) and cut into chunks. Cut the onion into quarters, leaving the skin on.
Season and roast: Transfer the veggies to a baking tray cut side up, coat with oil, and sprinkle with cumin, coriander, smoked paprika, salt and pepper. Toss to coat. Roast for 30-35 mins or until beginning to brown.
Blend the soup. Once the vegetables are cool enough to handle, remove the outer layer of the onion and squeeze the garlic out of their skins. Transfer them to a high-powered blender along with the white beans and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed.
Tips and variations
While this sweet potato and red pepper soup tastes delicious as is, here are some ways to change it up:
- Protein boost: Top each bowl with some roasted chicken, roasted chickpeas or air fried salmon.
- Don’t rush: Roast the sweet potato until soft and cooked all the way through (it should be tender to touch) before blending. This helps bring out all those delicious flavours.
- Creamier soup: Add a splash of reduced fat cream or coconut cream before blending. Or replace 1 cup of stock with 1 cup of coconut milk.
- Different spices: Instead of cumin, coriander and smoked paprika, use 2-3 teaspoons of your favourite spice blend.
- Spicy sweet potato soup: Spice things up by adding in some red pepper flakes or cayenne to taste!
This roasted red pepper and sweet potato soup is plenty satiating on its own, with your favourite toppings like a swirl of cream, pumpkin seeds, and fresh herbs. However I love enjoying it with a chunk of sourdough bread and/or a crispy green salad. It also makes a fabulous counterpart to any sandwich or wrap situation.
Here are my favourite accompaniments:
- Cinnamon Pumpkin Quinoa Salad or Kale Crunch Salad: Vegetarian and rich in fiber and plant protein, this salad will become a staple.
- Spinach Feta Salmon Burgers: A hearty addition with or without the bun.
- Sumac Cauliflower With Tahini: Charred and crispy on the outside, tender on the inside, and with the most addictive tahini sauce, it’s a must-make!
How to store and reheat
- To Store. Refrigerate leftover sweet potato red pepper soup in an airtight storage container for up to 5 days.
- To Reheat. Rewarm soup in a medium saucepan on the stovetop over medium-low heat, stirring occasionally until hot. Or heat gently in the microwave, stirring after every 30 seconds.
- To Freeze. Freeze soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
While yams and sweet potatoes have a reputation for being mixed up, they are not the same thing. However, they are closely related as yams are technically a variety of sweet potatoes, and you can use them interchangeably in this creamy vegetable soup!
Unfortunately, once a sweet potato starts to go bad, you can’t just cut away any spoiled or rotten parts as the decay affects the flavouur of the entire potato. Keep your sweet potatoes in a paper bag or basket in a kitchen cabinet, pantry, or basement.
If your not a fan of beans, you can add cashews or coconut milk to make your soup creamy.
Other soup recipes
If you try this sweet potato and red pepper soup recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
This roasted sweet potato and red pepper soup is so easy, nourishing and comforting. It’s filled with warming spices and white beans to make it creamy and rich in protein.
- 1 tablespoon olive oil
- 600g (21oz) sweet potato, peeled + chopped
- 2 red bell peppers (capsicums), de-seeded + chopped
- 1 onion, cut into quarters
- 6 whole garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground smoked paprika
- Salt + pepper, to taste
- 400g/ 15oz can white beans (butter beans/ cannellini beans), rinsed
- 1 litre (4 cups) vegetable stock
- Preheat oven to 180/ 350F and line a large baking sheet with parchment paper.
- Peel the sweet potato and cut into chunks. Deseed the red peppers (capsicum) and cut into chunks. Cut the onion into quarters, leaving the skin on.
- Transfer the veggies to a baking tray cut side up, coat with oil, and sprinkle with cumin, coriander, smoked paprika, salt and pepper. Toss to coat.
- Roast for 35-40 mins or until beginning to brown.
- Once the vegetables are cool enough to handle, remove the outer layer of the onion and squeeze the garlic out of their skins. Transfer them to a high-powered blender along with the white beans and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed.
- Storage: Store in an airtight freezer-safe storage container for up to 3 month or refrigerate for 3 to 5 days.
- White beans: You can replace with 1/3 cup raw cashews or 1 cup f coconut milk to make creamy.
- Serving Size: 1 bowl
- Calories: 242
- Fat: 3.9g
- Carbohydrates: 46.9g
- Fiber: 9.2g
- Protein: 5.8g
Keywords: sweet potatoes, capsicums, red peppers, bell peppers, white beans, dairy free, soup