Roasted red pepper, sweet potato & smoked paprika soup served in a flask and mugs

Roasted red pepper, sweet potato & smoked paprika soup

  • 1
  • 2
  • 3
  • 4
  • 5
(23 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 2

Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask

Nutrition and extra info

Nutrition: Per serving

  • kcal491
  • fat33g
  • saturates20g
  • carbs36g
  • sugars21g
  • fibre8g
  • protein9g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 sweet potato, roughly chopped into dice with the skin still on
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 red pepper, de-seeded and cut into chunks
  • 1 red onion, peeled and cut into chunks
  • 3 garlic cloves, peeled
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 200ml chicken stock
  • ½ tbsp sriracha
  • 1 tsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

Method

  1. Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.

  2. Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
nicole newman's picture
nicole newman
15th Oct, 2019
1.05
Followed the recipe to the word. This was one of the worst things I’ve tasted. Cost a lot of money out of my weekly budget to make, as not all store cupboard ingredients It was thrown away waste of money and precious food. Unless you like sweet soup I wouldn’t recommend
Shani Bryson's picture
Shani Bryson
13th Sep, 2019
5.05
Really tasty and easy to make
Ellbee123
10th Jul, 2019
4.05
Really enjoyed this soup recipe! I only kept on the skin of half a sweet potato, as I didn't want the earthy flavour to overpower everything, and it came out really tasty. I agree with the recipe that this is best suited as a starter or lunch - I had it with a warm bread roll as a main meal and was fine, but my partner had to eat something else afterwards as he wasn't full enough.
Rob Wagland's picture
Rob Wagland
8th Jun, 2019
5.05
I used a large Sweet Potato as the recipe didn't state an amount. I added extra coconut milk, as the can had 400ml and I hate wasting stuff I have paid for. Used 5 cloves of Garlic. This was amazingly yummy
emmab174
5th Jun, 2019
3.05
I made this soup for my toddler, it tasted nice however the texture of the sweet potato skin throughout the soup put him off so I would remove it in the future
Catherine Smith's picture
Catherine Smith
10th Dec, 2018
3.05
Found the coconut milk far too overpowering, I would recommend reducing the amount you put in or omitting it all together.
Glazeleycat
3rd Nov, 2018
5.05
Left out coconut milk and added more stock and a little full fat milk towards the end. Also omitted maple syrup for a more healthy version. Tasted absolutely delicious. Made an onion and cheese soda bread to accompany which made a very satisfying autumn dinner for two!
MazFindlay89
27th Oct, 2019
Can this soup be frozen?
goodfoodteam's picture
goodfoodteam
2nd Nov, 2019
Thanks for your question. We haven't marked this soup as freezable as coconut milk can have a tendency to split when frozen. However, if you're keen to freeze it. Blend it again once defrosted and this should bring it back together.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?