Roasted Red Pepper and Sweet Potato Soup
A creamy and flavorful soup made with roasted red peppers, sweet potatoes, and aromatic spices.
Ingredients
- 4 red bell peppers roasted and peeled
- 2 medium sweet potatoes peeled and cubed
- 1 onion chopped
- 2 garlic cloves grated
- 3 cups vegetable stock
- 1 cup coconut milk or cream
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and black pepper
- For garnish: Fresh cilantro leaves and pumpkin seeds
Instructions
- Heat olive oil in a pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes.
- Add the cubed sweet potatoes and sauté for another 5 minutes.
- Pour in the vegetable stock and simmer for about 20 minutes until the sweet potatoes are tender.
- Add the roasted red peppers and blend the soup until smooth using an immersion blender.
- Stir in the coconut milk or cream and season with cumin, paprika, salt, and black pepper.
- Serve hot in bowls, garnished with fresh cilantro leaves and pumpkin seeds.
NUTRITION FACTS (Per Serving)
Calories: 250 kcal
Carbs: 28 g
Fat: 10 g
Protein: 4 g