Roasted Red Bell Pepper and Sweet Potato Soup

 This Roasted Red Bell Pepper and Sweet Potato Soup recipe is a great vegan soup recipe. The soup is healthy, nutrient-dense, and full of vitamins and minerals. It's a light soup recipe that will keep you feeling great in summer!

Mmm, this Roasted Red Pepper and Sweet Potato soup will certainly brighten up a summer’s day. It’s colorful and so rich in many vitamins and minerals that that it could kick your butt in an MMA match!

Well, that doesn’t totally make sense, but regardless, this soup is light, vegan, and great with some toasted bread on the side. Make it, and you will enjoy diving into its amazing flavors while getting your vitamin A fix at the same time!

Roasted Red Pepper and Sweet Potato Soup

Serves 4 to 6
Time: 1 Hour

Ingredients
1 lb sweet potatoes, peeled, cut into 1-inch chunks
2 large red peppers, roughly chopped
1 medium onion, chopped
4 tbsp extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
3 medium carrots, peeled, sliced into 1/2-inch pieces
4 stalks celery, chopped
1 cup onion scapes, or green onions, thinly sliced, divided
1 tbsp garlic, minced
2 tsp paprika
1/2 (15 oz) can light coconut  milk
1 quart (32 oz) vegetable stock
1 small bunch basil, thinly sliced
Lemon wedges, to serve
Toasted baguette slices (optional)

Directions
Pre-heat oven to 375F. Add sweet potatoes, red peppers, and onions to a foil-lined baking sheet. Coat vegetables with 2 tbsp olive oil oil and season to taste with kosher salt and freshly ground pepper. Roast for 30 minutes or until sweet potatoes are tender. Remove from heat.

Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add carrots, celery, 1/2 cup onion scapes, and garlic, and season to taste with salt and pepper. Cook until the garlic is fragrant, about 30 seconds. Add paprika and roasted vegetables to the pan and reduce heat to medium, stirring occasionally for 5 minutes. Stir in coconut milk and vegetable stock and bring to a boil. Reduce heat, and simmer for 15-20 minutes until the carrots are tender. Season to taste with salt and pepper. 

Blend soup in batches until creamy, or, use an immersion blender to blend soup right from the pan. Ladle soup into bowls, garnishing with remaining onion scapes and basil, and squeezing over lemon wedges. Serve with toasted baguette slices on the side.

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