Sweet Potato Soup
Roasted sweet potatoes, bell peppers, tomatoes, onion, and garlic give this easy vegetarian sweet potato soup deep flavor and a silky texture without heavy cream. Finish each bowl with tangy Greek yogurt, parsley, olive oil, and Aleppo pepper.
Servings: 4 people
Ingredients
- 2 sweet potatoes, diced
- 3 large red bell peppers, seeded and quartered
- 1 red onion, peeled and quartered
- 3 medium tomatoes
- 4 whole garlic cloves, unpeeled
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 3 cups vegetable broth
To Serve
- Plain Greek yogurt or plain plant-based yogurt
- Extra virgin olive oil
- Fresh parsley, chopped
- Aleppo pepper or crushed red pepper flakes (optional)
- Crusty bread
Instructions
- Get ready. Preheat the oven to 425°F with a rack in the center. Line a baking sheet with parchment paper.
- Prepare the vegetables. Spread the sweet potatoes, bell peppers, red onion, tomatoes, and whole, unpeeled garlic cloves across the prepared baking sheet in a single, even layer. Drizzle with the olive oil and sprinkle with the salt.
- Roast the vegetables. Roast until the vegetables are completely tender and lightly browned, about 35 minutes. Meanwhile, warm the vegetable broth.
- Blend the soup. Squeeze the roasted garlic cloves from their skins. Carefully transfer the roasted vegetables to a blender and add one-third of the warm broth. Pulse, then purée until smooth, gradually pouring in the remaining broth.To use an immersion blender, transfer the vegetables to a soup pot. Add one-third of the warm broth and purée, gradually streaming in the remaining broth as you blend.
- Garnish and serve. Divide the soup among four bowls. Garnish each serving with Greek yogurt, a drizzle of olive oil, and chopped parsley. Add Aleppo pepper or crushed red pepper flakes, if you like, and serve with crusty bread.
Notes
- Shop this recipe: Visit our shop for quality Mediterranean ingredients, including the extra virgin olive oil and Aleppo pepper used in this recipe.
- Blender safety: Be careful when blending hot soup. Remove the center cap from the blender lid so steam can escape, then cover the opening loosely with a kitchen towel. Work in batches if necessary.
- Vegan option: Use plain plant-based yogurt in place of Greek yogurt.
- Storage: Refrigerate the ungarnished soup in a covered container for 3 to 4 days or freeze it for 2 to 3 months. Reheat it in a saucepan, adding vegetable broth or water if it has thickened. Add the yogurt and other garnishes just before serving.
Nutrition
Calories: 280.6kcal | Carbohydrates: 37.5g | Protein: 4g | Fat: 14.1g | Saturated Fat: 2g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 9.9g | Sodium: 1067.9mg | Potassium: 840.1mg | Fiber: 6.9g | Sugar: 13.6g | Vitamin A: 19970.4IU | Vitamin C: 132.6mg | Calcium: 61.4mg | Iron: 1.5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
