Red Pepper & Sweet Potato Soup

February 26, 2025

This roasted red pepper and sweet potato soup is perfect as a midweek dinner! With its sweet roasted flavors and the addition of coconut milk, it’s super creamy and only requires minimal effort in the preparation.

This delicious soup recipe is made with sweet potato, sweet red peppers, and onions and blended into a smooth and creamy soup with coconut milk. Ultra delicious and you simply have to give it a go!

Why this recipe works

There are a few things that are great about this roasted red pepper soup, here are some of my favorites:

It’s suitable for meal prepping! You can keep it for up to 3 days in the fridge or freeze it for up to 3 months. It tastes just as fantastic when it’s heated up again!
It’s so easy to make and all you need is an oven and a blender. Pure kitchen magic and a great low effort soup recipe.
it’s perfect as a midweek dinner!
the red pepper sweet potato soup is so hearty and satisfying
the addition of the coconut milk makes the soup mega creamy and delicious!

Ingredients for this recipe

For this easy vegan soup recipe, all you need is a few simple ingredients.

Ingredients:

sweet potato: the co-hero for this dish! You can either peel your sweet potato or leave the skin on – totally down to you! The sweet potato is roasted for this soup recipe and for best results cut the potato into cubes before roasting.
sweet red peppers: for this recipe I’ve used those pointed sweet red peppers you can get in the grocery store. They have a wonderful sweetness that creates the signature taste for our soup.
onion: I like to use yellow onion as an aromatic to roast alongside the rest of the vegetables.
garlic: there’s no soup without garlic for me! I like to add it to the rest of the vegetables and roast it in the oven to bring out the delicious notes of roasted garlic.
salt: season the veggies with a little salt before roasting, it does not only season them, but also helps draw the water out of the onions and peppers and gets them super roasty in the oven.
olive oil: my oil of choice for the roasted vegetables is olive oil, as I simiply love how it compliments the flavors of the soup. You can use your preferred choice of oil, just make sure it’s one with a high smoke point.
fresh ginger: I like to keep my fresh ginger in the freezer as this makes it much easier to grate for any recipes. The ginger adds a little bit of a kick to this sous without being to overpowering.
vegetable stock: I like to use a vegan-friendly stock cube for this recipe and mix it up with boiling water.
coconut milk: the coconut milk will make this soup super creamy!
sweet paprika powder: this seasoning adds a delicious layer of flavor to the soup!
nutritional yeast: adds a delicious cheesiness to the soup!
salt & pepper to taste

To garnish:

non-dairy cream
herbs
toasted pine nuts
toasted sourdough bread

Equipment:

large saucepan
Item 2

How to make Red Pepper and Sweet Potato Soup

This hearty soup recipe is super easy to make in just a few simple steps.

Preparation

peel your sweet potatoes and cut them into cubes
chop the red peppers and onions
grate the ginger
mix your vegetable stock

Step 1: Roasting

For this red pepper sweet potato soup, we’re starting by roasting our vegetables. Preheat your oven to 200°C (390°F).

Place the sweet potatoes, red peppers, onion, and garlic cloves onto a roasting tin or oven tray. Drizzle the veg with olive oil and sprinkle with salt. Toss everything to evenly coat the vegetables.

Transfer the roasting tin to the preheated oven and roast for 20-30 minutes or until the potatoes are softened. Check back in during the roasting time and stir the vegetables on the roasting tin if needed.

Step 2: Blending

Transfer the roasted vegetables to a blender. Pour in the vegetable stock and the tin of coconut milk.

Add the grated ginger, sweet paprika powder, and nutritional yeast.

Blend on a high speed for a minute or until your soup is smooth. Season to taste with salt and pepper.

Step 3: Heating

Transfer the soup so a large saucepan and heat through over low to medium heat for 5 minutes and you’re ready to serve.

Serving the soup

Dish up the soup with a drizzle of non-dairy cream and fresh herbs on top. Add some toasted pine nuts for an extra crunch and serve a slice of toasted fresh bread on the side.

How to store the soup

You can store the soup in the fridge for up to 3 days or freeze it for up to 3 months. To defrost, simply thaw the soup in the fridge overnight before reheating on the stove.

The perfect midweek dinner! This roasted red pepper and sweet potato soup is simply delicious with its sweet roasted flavors. The addition of coconut milk makes it super creamy and the recipe only requires minimal effort to make.

Equipment

1 roasting tin
1 blender
1 large saucepan

Ingredients

18 oz sweet potato (500 g) cubed
2 large sweet red peppers chopped
1 medium yellow onion chopped
4 garlic cloves
½ teaspoon salt
1 tablespoon olive oil
1 1-inch piiece fresh ginger grated
1 cups vegetable broth (500 ml)
1 4-oz tin coconut milk (400 ml) full-fat
1 teaspoon sweet paprika powder
2 tablespoon nutritional yeast
salt and pepper to taste

Instructions

Preheat your oven to 200°C (390F).
Peel and cube the sweet potatoes and place them onto an oven tray. Add the diced red peppers, onion, and garlic cloves, then drizzle with oil, sprinkle with salt, and toss to evenly coat.Transfer the tray to the oven and roast for 20-30 minutes or until the potatoes are softened.
Transfer the roasted potatoes, peppers, onion, and peeled garlic to a blender. Pour in the vegetable stock and coconut milk and season with grated fresh ginger, sweet paprika powder, and nutritional yeast. Blend on high-speed until smooth and creamy.
Pour the soup into a large saucepan and heat over low/medium heat for 5 minutes or until the soup is heated through. Season to taste with salt and pepper.
Serve the Sweet Potato Red Pepper Soup alongside freshly toasted bread and garnish with a drizzle of vegan cream, tarragon and toasted pine nuts.