Roasted Red Pepper and Sweet Potato Soup
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Serves: 4
 
A creamy, pureed soup made from roasted red peppers and sweet potatoes.
Ingredients
  • 1 Tablespoon avocado oil
  • 2 large sweet potatoes, peeled and diced
  • 1 red bell pepper, sliced
  • 1 onion, diced
  • 3 garlic cloves, unpeeled
  • 4 cups vegetable broth
  • 1 teaspoon smoked paprika, plus more for sprinkling
  • 1 Tablespoon fresh lemon juice
  • ¼ teaspoon cayenne pepper, or to taste
  • Salt and pepper
  • For garnish: cashew sour cream, sliced green onions
Instructions
  1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Arrange the sweet potatoes, pepper slices, diced onion, and unpeeled garlic in an even layer. Drizzle with avocado oil. Season well with salt and pepper.
  2. Roast for 20-35 minutes, or until the veggies are soft. Remove from oven. Pop the garlic out of the skins. Transfer the veggies to a blender. Add the vegetable broth and puree until smooth. Transfer to a pot and add the smoked paprika and lemon juice. Bring to a simmer and cook for 10-15 minutes to allow flavors to meld. Turn off heat. Taste and add more salt, if needed, and cayenne, to taste.
  3. Ladle into bowls and top with cashew sour cream, green onions, and an extra sprinkle of paprika.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2015/09/roasted-red-pepper-and-sweet-potato-soup.html