Roasted Red Pepper Soup with Sweet Potato

Roasted Red Pepper Soup with Sweet Potato


I designed this soup recipe especially for me! But you are welcome to try it for yourself. It is very similar to the other version with white potato except for that I have to avoid tomato and onions also! This soup tastes so good to me that I don’t even notice the omissions.


  • 1 TBSP Hazelnut Oil or Olive Oil
  • 4 Large Roasted Red Peppers
  • 1 medium Leek, washed and white part diced ~1/2 – 3/4 Cup (green parts discarded)
  • 2-3 cloves garlic, peeled and chopped
  • 1 Large Sweet Potato or Jewel Yam (adds more colour), peeled, chopped into cubes and roasted ~1-1/2 to 2 Cups.
  • 4 Cups (32 oz.) homemade chicken stock
  • Cayenne pepper to taste (optional)
  • Salt to taste (optional)

Roasted Sweet Potato


  1. Roast Red Peppers and Sweet Potatoes in a pre-heated oven. I start at 350°F and after about 30 minutes I lower the heat to about 275°F until the skins on the peppers start to pull away from the flesh. You can see this in the above photo. It can take up to 45 minutes or longer to get the right amount of roasting. You have to experiment for yourself. Watch that the sweet potatoes don’t burn. You may have to take them out before the peppers are done.
  2. While the peppers and sweet potatoes are roasting, prepare other ingredients.
  3. Once peppers and sweet potatoes have been removed from oven and cooled, remove skins from peppers and discard. Some people put their peppers in a brown paper bag to facilitate the peeling, but I don’t do that.
  4. Heat Hazelnut Oil or Olive Oil in soup pot over medium heat.
  5. Add leeks, and allow to soften, not brown.
  6. Add roasted red peppers, roasted sweet potatoes and garlic.
  7. Stir to combine and let flavours mix for 2 minutes.
  8. Add 4 Cups chicken stock.
  9. Bring to a boil.
  10. Reduce heat to simmer, cover with a tight fitting lid.
  11. Cook for 30 to 45 minutes.
  12. After soup has finished cooking, purée with an immersion blender. (If you are using a stand up blender, wait until the soup has cooled completely before). It is dangerous to attempt to purée hot liquids.
  13. Once the soup has reached the desired smooth soup consistency, return to pot (re-heat if necessary).
  14. If your soup is too thick, add more liquid (water is fine).
  15. Add salt and cayenne pepper to taste.

Leeks softening in soup pot

Soup ingredients in pot

Soup ingredients with liquid

Roasted Red Pepper Soup for fridge



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