Roasted Red Pepper and Sweet Potato Soup Roasted Red Pepper and Sweet Potato Soup

Roasted Red Pepper and Sweet Potato Soup 150 Image by: Roasted Red Pepper and Sweet Potato Soup 150 Author: Canadian Living

Although it takes a little time for the vegetables to roast, you can set the table and toss a salad in the meantime. Then you can finish this simple soup in minutes.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: January 2007


  • 3 sweet red peppers chopped
  • 2 sweet potatoes peeled and cubed, about 4 cups/1 L
  • 1 onion chopped
  • 3 cloves garlic
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups sodium-reduced chicken stock
  • 4 cups vegetable stock
  • 1/3 cup Balkan-style plain yogurt
  • 2 tablespoons chopped fresh parsley


In roasting pan, toss together red peppers, potatoes, onion, garlic, oil, Italian seasoning, salt and pepper. Roast in 425°F (220°C) oven, stirring once, until tender and golden at edges, about 1 hour.

In food processor, purée vegetables with stock, in batches; strain into large pot. Whisk in 1 cup (250 mL) water. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.)

Bring soup to boil; cover, reduce heat and simmer for 5 minutes.

Meanwhile, in small bowl, stir yogurt with parsley. Serve dollops on bowls of soup.

Nutritional facts Per serving: about

  • Sodium 463 mg
  • Protein 6 g
  • Calories 244.0
  • Total fat 10 g
  • Cholesterol 8 mg
  • Saturated fat 3 g
  • Total carbohydrate 34 g


  • Iron 13.0
  • Folate 14.0
  • Calcium 11.0
  • Vitamin A 245.0
  • Vitamin C 278.0
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Roasted Red Pepper and Sweet Potato Soup