Roasted Red Pepper and Sweet Potato Soup

Roasted Red Pepper and Sweet Potato Soup


  • 1 Tbs. olive oil
  • 1 large onion, peeled and chopped (2 cups)
  • 2 cloves garlic, crushed
  • 1 1/2 lbs. sweet potatoes, peeled and cut into 1/2-inch dice (6 cups)
  • 6 cups vegetable stock or water
  • 2 to 3 sprigs fresh thyme
  • 3 large red bell peppers
  • 2 Tbs. fresh lemon juice
  • Cayenne pepper to taste
  • Salt and freshly ground black pepper to taste
  • 2 Tbs. sour cream for garnish
  • Small Sprigs fresh thyme for garnish


Preheat Broiler. In large pot, heat oil over medium heat. Add onion and garlic; cover and cook over medium-low heat, until onion is soft, about 5 minutes. Add sweet potatoes and stir well; cover and cook for 10 minutes. Add stock or water and thyme; bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes. Meanwhile, roast peppers under broiler, turning with tongs until charred all over, about 10 minutes.  When peppers are cool enough to handle, remove charred skins, stem, seeds, and ribs. Discard thyme sprigs from soup.  Transfer soup and roasted bell peppers to blender or food processor and process until smooth.  Return mixture to pot and gently reheat.  Add lemon juice cayenne, salt and pepper to taste. To serve, ladle soup into warmed bowls and garnish each serving with a swirl of sour cream and several small sprigs of thyme.

  • 2 Cups
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min