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Sweet potato red pepper soup in a bowl with cream, parsley and pumpkin seeds on top. Bread on the side.

Sweet Potato & Red Pepper Soup

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4
  • Category: Soup
  • Method: Bake + blend
  • Cuisine: American


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


  1. Preheat oven to 180/ 350F and line a large baking sheet with parchment paper.
  2. 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. 
  3. 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.
  4. Roast for 35-40 mins or until beginning to brown.
  5. 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