Roasted Sweet Potato & Pepper Soup
- Ready In:
- 1hr 50mins
- 2 medium sweet potatoes
- 1 medium red onion
- 2 red bell peppers (roasted & jarred)
- 1 cup vegetable broth
- 1 minced garlic clove
- 1 tablespoon dark brown sugar
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cayenne pepper (or to taste)
- 1⁄8 teaspoon black pepper, freshly ground
- 1⁄8 teaspoon turmeric
- 1⁄8 teaspoon ground ginger
- Roast sweet potatoes and onion in their skins at 375 degrees Farenheit for 1 hour.
- Wrap sweet potatoes and onion in foil and let cool for 30 minutes before handling.
- Peel the skins from the roasted vegetables.
- In a food processor pulse the roasted onion until chopped fine.
- Add sweet potato and pulse until combined with the onion.
- Turn processor on low and stream broth slowly into the vegetable mix.
- When the mix flows smoothly add the remaining ingredients to the processor and let run 30 seconds on high to combine.
- Move mixture from processor to a stovetop pot (one that you have a lid for!).
- On very low heat bring soup to a simmer stirring often.
- Once simmering place lid on pot and set to lowest heat.
- Let soup simmer for 15-20 minutes to develop the flavors.
- Serve immediately or let cool slightly.
- Soup is delicious anywhere from cold to room temperature to hot!
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
I live in beautiful New Hampshire where we get to enjoy all four seasons. I don't have any children yet, but I have 2 kitties; Otto, and Lazareth. I recently got married to my DH Gerald (November '09). I like to create jewelry and am now partnering with my MIL on a side business doing so (Art Marketing). I am also working on writing a book in my spare (ha!) time. I would like to be able to visit Hawaii, Ireland, Scotland, Germany, and New Zealand some day. Cooking is one of my biggest passions. I would say I started cooking at about 7 years old in self-defense. My mom couldn't boil water without an instruction manual. (The poor woman could burn cold cereal!) Up until 2002'ish I had been mostly an improvisational cook. In the last few years I started thinking of actually using "real recipes" (for things other than baking) to learn more about ethnic cuisines and get familiar with their common ingredients and techniques. At the moment, I am into Asian foods like Thai, Indian, Chinese, and Japanese. So, here you find me!