Roasted Pepper and Sweet Potato Soup

by tgiffitness on January 16, 2013

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30 Days of Vegetables – Day 8

Home made vegetable soups are awesome! They are a great way of packing tons of veggies into one healthy, yet filling meal. They’re also a great way of using up any vegetables you have that may be close to their expiry date.

So that was my goal for today… Use up as many vegetables as possible.

And I think I did just that!


  • 3 cups Sweet potato – chopped
  • 1 Onion – diced
  • 2 Bell peppers
  • 1 cup Carrots – Diced
  • 4 Cloves garlic
  • 4 cups Almond milk
  • 2 tbs Extra virgin olive oil
  • 1 tsp Salt – divided
  • 1/2 Black pepper
  • 1 tbs Basil
  • 1/2 tsp Oregano
  • 1 tsp Paprika
  • 1/2 tsp Cayenne pepper


  • Preheat oven to 450º F
  • Place Sweet potatoes, onion, peppers, carrots, garlic, 1/2 tsp salt and 1/2 tsp pepper in a large roasting pan
  • Add olive oil and stir until the vegetables are evenly coated
  • Place the roasting pan in the oven for 1hr 20 minutes
  • Sir vegetables occasionally to prevent them from burning
  • Remove the vegetables from the oven and allow them to cool for 10 minutes
  • Transfer the vegetables to your food processor
  • Add the rest of the ingredients to your food processor and blend until smooth
  • Reheat and serve!

Click here to print recipe

Note: Add salt in 1/4 tsp increments and salt to taste


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