Roasted Pepper and Sweet Potato Soup
Soup
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Cook Time
1 h
Servings
2
Difficulty
Easy
Prep Time
15 Min
Description
This roasted pepper and sweet potato soup is a vibrant and flavorful dish, perfect for a cozy autumn evening. Roasting the vegetables brings out their natural sweetness, which is beautifully complemented by the smoky paprika and a touch of sriracha for a gentle kick. The coconut milk adds a creamy texture and subtle sweetness, making it a comforting and satisfying meal. I love to add a drizzle of maple syrup for extra depth. It's a simple yet delicious soup that's both vegetarian and easily adaptable to be vegan. Ready in under an hour!
Ingredients (10 ingredients)
-
1 piece sweet potato
-
1 piece red pepper
-
1 piece red onion
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3 clove garlic cloves
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1 tsp smoked paprika
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2 tbsp olive oil
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200 ml coconut milk
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200 ml chicken stock
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0.5 tbsp sriracha
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1 tsp maple syrup
Preparation (4 steps)
Prepare and roast the vegetables
Preheat oven to 190°C. Cut the sweet potato, red pepper, and red onion into chunks. Place the vegetables and garlic cloves on a baking tray. Sprinkle with smoked paprika and seasoning, then drizzle with olive oil. Toss together and roast in the preheated oven for 30 minutes, or until the vegetables are beginning to brown.
Blend the roasted vegetables
Transfer the roasted vegetables to the Thermomix. Add coconut milk, chicken stock, sriracha, and maple syrup to the mixing bowl.
Puree the soup
Blend the ingredients until smooth. Set the Thermomix to 1 Min./Stufe 10 to puree the soup to a smooth consistency.
Heat the soup
Pour the blended soup back into the Thermomix. Heat for 5 Min./90°C/Stufe 2 until piping hot. Check for seasoning and adjust as needed.
Finished cooking? Great! 🎉
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Created by
Charlotte Lee
3
Rezepte
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