Sweet Potato & Roasted Red Pepper Soup
A creamy vegetarian soup full of flavour and goodness.
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: sour cream, sliced green onions
Directions
- 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.
- 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.
- Ladle into bowls and top with sour cream, green onions, and an extra sprinkle of paprika.
