Roasted Sweet Potato & Bell Pepper Soup

 Recipe and image by tuulia

1. Preheat the oven to 400F / 200C degrees. Cut the peppers in half and remove the seeds and strains. Peel the sweet potato and cut into wedges. Peel the onions and garlic and cut into small pieces. Arrange the vegetables on a baking tray covered with parchment paper and drizzle the oil on top. Top with fresh thyme. Bake for about 30-35 minutes, until the vegetables are softened.

2. Take the vegetables from the oven and transfer the peppers into a box with a lid or into a plastic bag and close the lid / bag. Let rest for 10-15 minutes. This will help you to remove the skins from the peppers.

3. When the peppers are slightly cooled, peel them carefully by hand. Transfer all the vegetables into a large saucepan. Add the coconut milk, water and spices and bring to a boil. Puree the soup in a high-speed blender or with a hand blender. Taste, and add spices if desired. Serve warm and enjoy!



4-5 bell peppers
1 large sweet potato
1 onion
2-3 cloves of garlic
2 tbsp olive oil
a handful of fresh thyme
3/4 cup full-fat coconut milk
2 cups water
1 tsp turmeric powder
2 tsp dried basil
salt & black pepper
Lauren de Sousa
Art Director
Good Taste Magazine