Roasted red pepper, sweet potato & smoked paprika soup Learn now
Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter’s day. If venturing outdoors, take it with you in a flask.
Ingredients
● 1 sweet potato, roughly chopped into dice with the skin still on
● 1 red pepper, de-seeded and cut into chunks
● 1 red onion, peeled and cut into chunks
● 3 garlic cloves, peeled
● 1 tsp smoked paprika
● 2 tbsp olive oil
● 200ml coconut milk
● 200ml chicken stock
● ½ tbsp sriracha
● 1 tsp maple syrup
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Method
STEP 1
Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
STEP 2
Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.
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