Roasted Red Pepper and Sweet Potato Soup with Coriander Lime Drizzle

Ingredients

• •2 large red bell peppers
• •2 medium sweet potatoes, peeled and cubed
• •1 medium onion, diced
• •3 cloves garlic, minced
• •1 tablespoon olive oil
• •4 cups vegetable broth
• •1 teaspoon smoked paprika
• •1 teaspoon ground cumin
• •1/2 teaspoon chili flakes (optional)
• •Salt to taste
• •Pepper to taste
• •1/4 cup fresh cilantro leaves
• •1 lime, juiced
• •1 tablespoon olive oil (for drizzle)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

2. 2

   Cut the red bell peppers in half and remove the seeds and stems. Place them cut-side down on the prepared baking sheet along with the cubed sweet potatoes.

3. 3

   Drizzle the vegetables with 1 tablespoon olive oil and season with a pinch of salt and pepper. Roast in the oven for 25-30 minutes, or until the red peppers are charred and the sweet potatoes are tender.

4. 4

   While the vegetables are roasting, heat a large pot over medium heat. Add a splash of olive oil and sauté the diced onion for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.

5. 5

   Once the roasted peppers and sweet potatoes are done, transfer them to the pot with the onions and garlic. Peel the charred skin off the red peppers if desired for a smoother texture.

6. 6

   Add the vegetable broth, smoked paprika, ground cumin, chili flakes (if using), and a pinch of salt and pepper to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.

7. 7

   Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches. Adjust seasoning with additional salt and pepper if needed.

8. 8

   To make the coriander lime drizzle, finely chop the fresh cilantro leaves and mix them with the lime juice and 1 tablespoon olive oil in a small bowl.

9. 9

   Serve the soup hot, drizzled with the coriander lime mixture. Optionally, garnish with extra cilantro, a sprinkle of smoked paprika, or a swirl of coconut cream. Enjoy!