Sweet Potato And Red Pepper Soup Recipes

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SWEET POTATO & RED PEPPER SOUP



Sweet Potato & Red Pepper Soup image

A great winter warmer. Makes a good starter, also good for a hearty packed lunch.

Provided by nwillcoc

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Peel and slice the sweet potatoes into discs about a half centimetre thick.
  • Put the sweet potoatoes, onions, red pepper and cumin into an oven proof bowl and pour over the olive oil.
  • Roast in the oven at 200C for about 45 minutes until all the ingredients are soft.
  • Put the cooked vegetables into a blender and add the hot vegetable stock. Blend to a liquid and serve. Add more vegetable stock if you require a thinner consistency.

ROASTED RED PEPPER AND POTATO SOUP



Roasted Red Pepper and Potato Soup image

Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.

Provided by VANCGIRL2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

3 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves garlic, pressed
2 tablespoons all-purpose flour
1 (48 fluid ounce) can chicken broth
3 medium red potatoes, diced
1 cup half-and-half cream
1 (6 ounce) jar roasted red peppers, drained and chopped
2 teaspoons fresh thyme
salt and pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
  • Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g

ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP



Roasted red pepper, sweet potato & smoked paprika soup image

Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.

Provided by Emma Freud

Categories     Lunch, Soup, Starter, Supper

Time 40m

Number Of Ingredients 10

1 sweet potato, roughly chopped into dice with the skin still on
1 red pepper, de-seeded and cut into chunks
1 red onion, peeled and cut into chunks
3 garlic cloves, peeled
1 tsp smoked paprika
2 tbsp olive oil
200ml coconut milk
200ml chicken stock
½ tbsp sriracha
1 tsp maple syrup

Steps:

  • Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
  • Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

Nutrition Facts : Calories 491 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 21 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium

SWEET POTATO AND RED PEPPER SOUP



Sweet Potato and Red Pepper Soup image

Make and share this Sweet Potato and Red Pepper Soup recipe from Food.com.

Provided by lazyme

Categories     Yam/Sweet Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/4 lbs sweet potatoes
2 red peppers, about 8oz, seeded and cubed
1 onion, roughly chopped
2 large garlic cloves, roughly chopped
1/2 pint dry white wine
2 pints vegetable stock or 2 pints low-fat chicken broth
Tabasco sauce (optional)
sea salt & fresh ground pepper
country bread, to serve

Steps:

  • Peel the sweet potato and cut it into cubes.
  • Put these in a saucepan with the red peppers, onion, garlic, wine and vegetable or chicken stock.
  • Bring to the boil, lower the heat and simmer for 30 minutes or until all the vegetables are quite soft.
  • Transfer the mixture to a blender or food processor and process until smooth.
  • Season to taste with salt, pepper and a generous dash of Tabasco, if liked.
  • Pour into a tureen or serving bowl and cool slightly.
  • Serve warm or at room temperature, with bread.
  • Garnish the soup with finely diced red, green or yellow pepper, if you like.

Nutrition Facts : Calories 134.7, Fat 0.2, Sodium 56.5, Carbohydrate 24.5, Fiber 4, Sugar 6.8, Protein 2.2

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