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

Roasted red pepper, sweet potato & smoked paprika soup

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(2 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
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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.

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