Roasted Red Pepper, Sweet Potato & Smoked Paprika Soup
This robust soup combines roasted sweet potato, red pepper and red onion with smoked paprika for a deep, smoky flavour. Blended with coconut milk, chicken stock, a touch of sriracha and maple syrup, it creates a velvety, comforting dish. Ideal served hot from a flask for an outdoor lunch or as a satisfying starter at home. The recipe yields two portions and takes about 40 minutes to prepare from start to finish.
Ingredients
- 1 sweet potato roughly chopped into dice with the skin still on
- 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
- 200ml coconut milk
- 200ml chicken stock
- 1/2 tbsp sriracha
- 1 tsp maple syrup
Method
- Preheat the oven to 190C/170C fan/gas 5. Arrange the diced sweet potato, red pepper chunks, onion pieces and whole garlic cloves on a baking tray. Scatter over the smoked paprika and season, then coat with the olive oil by tossing everything together. Place in the oven to roast for 30 mins until the vegetables start to colour.
- Transfer the roasted vegetables to a blender or use a stick blender in a jug. Add the 200ml coconut milk, 200ml chicken stock, 1/2 tbsp sriracha and 1 tsp maple syrup. Blend the mixture until completely smooth. Pour the soup back into a saucepan and warm it through until it is piping hot. Taste and adjust the seasoning if needed, then pour into a flask for serving. It pairs well with soda bread or toasted sourdough.
Nutrition (per serving)
Calories491 kcal
Fat33 g
Saturates20 g
Carbs36 g
Sugars21 g
Fibre8 g
Protein9 g
Sodium320 mg
Recipe details
Skill levelEasy
CategoryMain course
DietEgg-free, Nut-free
