Spicy Sweet Potato and Bell Pepper Soup - VEGAN

This recipe is truly amazing😊. Only 10 ingredients and a 10/10 for ease, warmth, and taste. Warning, it's addictive!!😊🤤
Spicy Sweet Potato and Bell Pepper Soup - VEGAN
This recipe is truly amazing😊. Only 10 ingredients and a 10/10 for ease, warmth, and taste. Warning, it's addictive!!😊🤤
Cooking Instructions
- 1
Preheat the oven to 400°F and line a baking sheet. Cut the bell pepper and remove the seeds. Place it on the baking sheet, add 1 tablespoon of olive oil, and roast in the oven for 20-25 minutes or until tender.
- 2
Meanwhile, peel and dice the sweet potato. Put it in a pot with salted water (enough to cover the sweet potato) and bring to a boil. Reduce the heat to medium and cook for 15 minutes. Drain and set aside.
- 3
Place the roasted bell pepper, cooked sweet potato, vegetable broth, coconut milk, chili paste, salt, and pepper in a blender and blend until smooth.
- 4
Finely chop the onion and garlic and drain the chickpeas. Heat the olive oil in a skillet over medium-high heat. Add the onion and sauté for 2-3 minutes. Then add the chickpeas and sauté for another 5 minutes.
- 5
Pour the sweet potato and bell pepper mixture into the pot and stir. Reduce the heat to medium-low and let it cook for 10-15 minutes, stirring regularly, until the soup thickens. Remove from heat. Serve hot and enjoy!🤤😋
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