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–+ servings
Sweet potato and red pepper soup in a green cup.
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5 from 6 votes

Sweet Potato and Red Pepper Soup

This sweet potato and red pepper soup is loaded with vegetables and anti-inflammatory ingredients for a healthy, cozy and flavorful meal! Serves 4-6 depending on a cup or a bowl.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American, Asian
Diet: Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian
Servings: 6 people
Calories: 113kcal
Author: Alicia

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2 leeks (white and light green parts only) chopped
  • 1 small red bell pepper, chopped (about 1 cup)
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon yellow curry paste Mae Ploy is much stronger/more spicy than Thai Kitchen so adjust accordingly.
  • 1 tablespoon turmeric
  • 3 cups sweet potatoes, skin removed, cut in ½ inch cubes
  • 1½ tablespoons sugar or honey
  • 2 13.5oz cans full fat coconut milk
  • 4 cups vegetable broth

Optional Mix Ins

  • broccoli, zucchini, mushrooms, peppers, cauliflower
US Customary - Metric

Instructions

  • In a heavy bottom pot (at least 6qt), add olive oil and adjust to medium heat. Add leeks and red pepper and sauté for 1-2 minutes, till softened. Add garlic and ginger, stirring often so it does not burn. Cook another minute.
  • Add curry paste, turmeric, and sugar and combine. Add sweet potatoes and broth and bring to a boil over medium high heat, cover and reduce heat to medium low heat to maintain a steady simmer. Simmer until the potatoes are very soft, about 20 minutes.
  • Add in the coconut milk and use an immersion blender to (carefully), blend the soup till smooth and creamy. This can also be done in batches with a blender, just be careful as the soup will be very hot.
  • If you want to add in extra veggies, stir fry them in a separate pan till softened, or add to the soup and bring to a low simmer for about 10 minutes.

Notes

  • Leeks can be substituted with green onion. 
  • I used Mae Ploy for curry paste, which tends to be more spicy than Thai Kitchen. If you don't like spicy food, start on the low end (maybe ½ tablespoon) and taste and adjust to your preference. 
  • I use Trader Joe's or Native Forest coconut milk in a can. 

Nutrition

Serving: 1cup | Calories: 113kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 38mg | Potassium: 268mg | Fiber: 3g | Sugar: 8g | Vitamin A: 9631IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg