This creamy sweet potato soup is comforting and nutritious, filled with hidden veggies such as capscium, onion, garlic and carrots. Whether it’s the weather turning cold or i’m feeling under the weather, this is my go-to soup that guarantees to make my day a bit better. Here’s the recipe!

There are 3 main components to this dish: The roasted veggies, stock and bread.

1. The roasted vegetables: I used sweet potatoes, red bell peppers (capscium), carrot, onions and garlic. This recipe is super forgiving with any veggie you might have sitting in your fridge. Kale or spinach would be a great addition, but if it’s a leafy green then don’t roast them, just add them to the soup near the end.
2. Stock: You can definitely make your own veggie stock for this but if you don’t have time or the energy for that like me then store-bought stock is definitely the way to go. Or for a cleaner taste, you can definitely use water as well, just make sure you season well.
3. Bread: i used Turkish bread as it’s what i had on hand but any bread will do, just toast it well.

Ingredients

3 medium sweet potatoes, peeled and diced
1 red bell pepper/capsicum, chopped
1 onion, chopped
1 carrot, peeled and chopped
1 garlic bulb, top chopped off
3-4 cups of veggie or chicken stock, adjust to desired thickness
4 basil leaves
1 tbsp smoked paprika
1/2 cup heavy cream or coconut cream, optional
Bread, sliced and toasted
Sesame seeds & parsley, for garnish

Method

1. Preheat oven to 180C/350F.
2. Into a baking tray, add in the sweet potatoes, red bell pepper/capsicum, onion, carrot and garlic and spread them into a single layer. Drizzle over generously with olive oil and season well with salt and pepper. Bake for 45min to 1 hour.
3. Once the veggies are slightly cooled, squeeze out the garlic and transfer the roasted vegetables into a blender with basil, stock and smoked paprika. Blend well until smooth. Add in the heavy cream/coconut cream if desired. Season, top with sesame seeds and parsley, and serve with toasted bread.