Roasted Red Pepper & Sweet Potato Soup

11 55 254
Ingredients Minutes Calories
Prep Cook Servings
25 min 30 min 6
Roasted Red Pepper & Sweet Potato Soup
Health Highlights
A great nutrient dense side soup!


2 tbsp Extra virgin olive oil
2 medium Yellow onion (chopped)
1 can (12oz) Roasted red peppers, canned (chopped, liquid reserved)
1 can (4oz) Green chiles, canned
1 tsp Salt
1 tsp Coriander, ground
4 cup Sweet potato (cubed)
4 cup Vegetable stock/broth
2 tbsp Cilantro (coriander) (minced)
1 tbsp Lemon juice
114 gm Cream cheese, fat free (cubed (optional))


1. In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.


2. Add the onion and cook until soft.


3. Add in the red peppers, green chiles, cumin, salt and coriander. Cook for 1-2 minutes.

4. Stir in the reserved juice from the roasted red peppers, sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and cover. Cook until the potatoes are tender, 10-15 minutes.


5. Stir in the cilantro and lemon juice. Let the soup cool slightly.

6. Place half of the soup into a blender along with the cream cheese. Process until smooth, then add back into the soup pot and heat through. Season with additional salt, if needed.


For dairy free

skip the cream cheese step and simply heat up the soup and serve!

Nutritional Highlights

Sweet potato

is high in vitamin C, magnesium and beta carotene, it is helpful with inflammation and abundant in antioxidants

Nutrition Facts

Per Portion

Calories 254
Calories from fat 108
Calories from saturated fat 7.1
Total Fat 12.0 g
Saturated Fat 0.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 10.5 g
Cholesterol 2.3 mg
Sodium 1271 mg
Potassium 521 mg
Total Carbohydrate 33 g
Dietary Fiber 5.7 g
Sugars 9.5 g
Protein 6.8 g

Dietary servings

Per Portion

Vegetables 2.5

Energy sources


Meal Type(s)