You’ll love the comforting and vibrant flavors of this smoky sweet potato and red pepper soup. Simply roast all of the vegetables in the oven with chipotle peppers and tomato paste and blend. This vegan and gluten-free soup is a nourishing recipe that comes with a bit of a spicy kick!
1.5lbssweet potatoes, peeled and chopped, about 3 medium sweet potatoes
1.5lbsred bell peppers, roughly chopped, about 3 bell peppers
½lbrusset or yukon gold potatoes, peeled and chopped, about 2 medium potatoes
1onion, chopped
3clovesgarlic, roughly chopped
3tablespoonminced chipotle in adobo
2tablespoonolive oil
1tablespoontomato paste
1tablespoonwhite wine vinegar
1teaspoonsalt
¾teaspoondried oregano
7cupsbroth, chicken or vegetable
Instructions
Preheat oven to 425F. On a rimmed baking sheet, arrange sweet potato, red bell pepper, potato, onion and garlic.
In a small bowl, whisk chipotle with olive oil, tomato paste, white wine vinegar, salt and dried oregano.
Pour mixture over vegetables, toss to coat evenly. Roast for 30 minutes. Until vegetables are very tender.
Remove from the oven. Add half the vegetable mixture and half the broth to a blender and puree. Pour into a pot. Repeat with the remaining broth and vegetables.
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