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–+ servings
A bowl of sweet potato roasted red pepper soup shown with a slice of buckwheat bread.
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5 from 1 vote

Sweet Potato Soup with Roasted Red Peppers

A delicious, creamy sweet potato soup with roasted red peppers - made dairy free and Whole30 approved! Peppers add a great flavor dimension to the sweetness of the potatoes. We love this seasoned with Cholula hot sauce. Garnish with cilantro and more hot sauce!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 8 cups
Calories: 177kcal
Author: Michelle Miller

Equipment

  • Vitamix Blender -or-
  • Immersion Blender

Ingredients

  • 1/2 cup cashews *or sub 1/4 cup cashew butter
  • 1 tablespoon avocado oil or olive oil
  • 1 yellow onion roughly chopped
  • 6 cloves garlic minced
  • 4 sweet potatoes medium, peeled and cubed
  • 2 cups roasted red peppers roughly 2 whole red bell peppers, roasted
  • 3 cups vegetable broth
  • 2 cups cauliflower chopped
  • Mexican style hot sauce *I love Cholula's flavor
  • sea salt to taste
  • black pepper to taste
  • cilantro to garnish, optional

Instructions

  • Soak cashews in water overnight. If you do not have enough time to soak them overnight, soak them in boiling water for 10 minutes. Drain, and soak in hot water a second time. Drain cashews prior to using.
  • Into a large soup pot, add avocado oil, chopped onion, and minced garlic. Saute over medium heat for 5-7 minutes until softened.
    Step 1 shows soaking the cashews in water, and step 2 shows softening the onions and garlic in avocado oil.
  • Into the soup pot, add the chopped sweet potatoes, vegetable broth, roasted red peppers, cauliflower into the pot. Bring the mixture to a low boil, and simmer for 20-30 minutes, until vegetables are very soft.
  • Add the soaked and drained cashews, along with a ladle full of the broth and vegetables, and process until the cashews are fully broken down and have formed a creamy sauce. Add more of the soup to the blender, and process until smooth.
    Step 3 shows simmering the vegetables in the soup pot, and step 4 shows blending the cashews with some of the vegetables to form a creamy base.
  • Repeat with all the boiled vegetables, and return the creamy soup to the pot.
  • Note: An immersion blender can be used for this step, but it’s hard to fully break down the cashews this way. I suggest using 1/4 cup of cashew butter in place of the soaked cashews if using an immersion blender.
    Step 5 shows blending the cashews with some of the softened vegetables, and step 6 shows pureeing all the soup.
  • Season the soup with hot sauce, salt and pepper. Adjust seasonings to taste.
  • Serve soup garnished with cream or coconut cream, cilantro, additional hot sauce, and pumpkin seeds, as desired.

Video

Notes

How to store leftover Sweet Potato Red Pepper Soup

After the soup has cooled, pack it in air tight containers and refrigerate it up to a week. Reheat, thinning with a little water, when ready to enjoy.

Can I Freeze Sweet Potato Soup?

This soup freezes beautifully! Pack it in individual servings (or however it works for your family), and freeze it in an air tight container for up to 3 months. Allow to thaw, and reheat in the microwave or in a sauce pan.

Can I make this soup with cashews (nut-free)?

Absolutely. The cashews are there to add some (dairy-free) creaminess. You can omit the cashews, or sub 1/4-1/2 cup of whipping cream in it's place.

What to Serve with Sweet Potato Soup

How to Garnish Sweet Potato Red Pepper Soup

  • Cilantro or Italian Parsley
  • Extra Hot Sauce
  • Sour Cream or Greek Yogurt
  • Bacon
  • Chili Flakes

Nutrition

Calories: 177kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 424mg | Potassium: 538mg | Fiber: 4g | Sugar: 7g | Vitamin A: 16219IU | Vitamin C: 17mg | Calcium: 50mg | Iron: 1mg