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- Makes 7 cups
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Velvety smooth and packed full of luscious flavor, this curried sweet potato soup is ideal for cozying up to on cold nights. Bell peppers and onion are roasted alongside the sweet potatoes to draw out their natural sweetness, and then all the veggies are tossed in a blender with curry powder, red pepper flakes, garlic, and apple cider vinegar for a touch of acidity. If you have a high-speed blender, you can heat the soup on your blender’s soup setting and skip reheating it in a pot. Once the soup is ready to serve, top each bowl with crunchy pumpkin seeds for some nice textural contrast, and dig in.
For more sweet potato soup recipes, check out these tasty ideas:
Ingredients
- 2½ lb. sweet potatoes, peeled and cut into 2-inch wedges or chunks
- 2 large red bell peppers, cut into big chunks
- 1 medium yellow onion, cut into 2-inch wedges or pieces
- 6 cloves garlic
- 4 cups low-sodium vegetable broth
- ½ teaspoon curry powder
- ¼ to ½ teaspoon crushed red pepper
- 1½ teaspoon apple cider vinegar
- Sea salt, to taste
- 1 tablespoon pumpkin seeds
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper. Spread sweet potatoes, bell peppers, onion, and garlic on prepared baking sheets. Bake 40 minutes or until potatoes are tender.
- Transfer baked vegetables to a blender; add broth. Cover and blend until smooth. (Blend in batches, if necessary.) Transfer to a large pot. Stir in curry powder and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes to blend flavors.
- Stir in vinegar and season with salt. Top servings with pumpkin seeds and additional crushed red pepper.
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