Sweet Potato and Roasted Red Pepper Soup

Sweet Potato and Roasted Red Pepper Soup

Published March 13, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 35 min

Prep Time: 10 min | Cook Time: 25 min


Save yourself some time and tears and let the grocery store do some of the work for you. Many stores now sell chopped onion in the produce section.

Nutrition Facts
Serving size: approx. 1 cup
Calories per serving: 170
% Daily Value*
Total Fat 0.9g 1%
Saturated Fat 0.5g 3%
Sodium 642mg 27%
Total Carbohydrate 39.0g 13%
Protein 3.7g 5%
Percent Daily Values are based on a 2,000 calorie diet.


  • 2 lb. sweet potatoes
  • 1 (12 oz.) jar roasted red pepper, drained
  • 1 cup chopped onion
  • 2 cups vegetable broth
  • 1 cup water
  • 2 to 3 tablespoons lime juice
  • 1 tablespoon reduced-sodium soy sauce
  • Kosher salt and pepper
  • Garnish: dairy-free sour cream

Step by Step:

  1. Place sweet potatoes on a microwave-safe plate wrapped in plastic wrap. Poke a few holes in the plastic--not the potatoes. Microwave on high 6 minutes. Turn potatoes over and microwave another 6 minutes or until a knife pierces potatoes easily. Let cool 5 minutes.
  2. Combine onion and 1/2 cup broth in a large saucepan. Bring mixture to a simmer and cook until onion is tender. Pour mixture into a food processor or large blender and puree until smooth. Add red pepper and process until smooth. Pour mixture in saucepan.
  3. When potatoes are cool enough to handle, scoop the flesh out of skins and place in food processor. Process, adding broth and enough water until smooth. Add to saucepan with red pepper mixture. Bring to simmer, adding broth until desired consistency is achieved. Add lime juice and soy sauce and simmer 2 minutes. Season to taste with salt and pepper.