Meatless Friday: Roasted Red Pepper and Sweet Potato Soup


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Roasted Red Bell Peppers & Sweet Potato Soup

6 large red bell peppers
2 tbl. EVOO
1 large yellow onion (not Vidalia) diced
2 large cloves garlic diced
4-5 sweet potatoes, about 2#, peeled and cut into chunks
6 c chicken (or vegetable) broth (or 6 tsp bullion paste in 6 c water)
1 lime juiced
1 tsp crushed red pepper flakes
1/4-1/2 tsp smoked paprika (Intensity of smoke flavoring varies between companies, go light to start)

Preheat oven to 450, line large baking sheet with foil, place the peppers on the sheet, and roast for 45 minutes until slightly charred. Remove and allow to cool. Then remove stems, seeds, and skin, and roughly chop.

In large stock pot heat oil, add onions and sauté until lightly browned (not caramelized), add garlic and cook for another minute or two. Add broth and potatoes, cover and simmer until potatoes are tender. Add roasted red peppers, lime juice, and seasoning. Simmer for 5 minutes.

Puree soup using an immersion blender.


"Meatless Friday: Roasted Red Pepper Sweet Potato Soup" by Margaret Rose Realy, Obl. OSB (

By Giustina Miller via Flickr, (2013), all rights reserved.

What’s cooking? Find all our Meatless Friday featured recipes here.

Copyright 2018 Margaret Rose Realy, Obl. OSB


About Author

Margaret Rose Realy, Obl. OSB lives an eremitic life and is the author of Cultivating God’s Garden through Lent, A Garden of Visible Prayer: Creating a Personal Sacred Space One Step at a Time, 2nd Edition, and A Catholic Gardener’s Spiritual Almanac. A freelance writer with a Benedictine spirituality, Margaret has a master’s degree in communications and is a Certified Greenhouse Grower, Advanced Master Gardener, liturgical garden consultant, and workshop/retreat leader.

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