Sweet Potato and Red Pepper Soup

This creamy vegetable soup is made with vegan, Thai-inspired ingredients, such as coconut milk and lemongrass. It's a healthy and comforting meal fit for late summer, fall, and winter.

Course Side Dish, Soup

Cuisine Southeast Asian

Prep Time 20

Cook Time 40

Total Time 1

Servings 2-cup servings

Calories 522kcal

Author Lizzie Streit, MS, RDN

Equipment

Handheld blender (immersion blender)

Ingredients

2 tablespoons extra virgin olive oil divided
1 large sweet potato about 1 pound, peeled and cut into 1-inch cubes
2 medium red bell peppers about 1 pound, deseeded and cut into 1-inch pieces
½ teaspoon salt divided
1 small yellow onion diced, about 1.5 cups
3 cloves garlic minced
2 teaspoons mild curry powder use a spicier powder or curry paste for more heat
2 lemongrass stalks cut into 6 small batons and smashed, see instructions
2 cups vegetable broth
14 ounces coconut milk full-fat, canned
3 tablespoons chopped fresh cilantro for garnish
3 tablespoons roughly chopped peanuts for garnish

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F/204 degrees C. Line a baking sheet with parchment paper and set aside.
Prep the lemongrass stalks if they did not already come sliced in batons.
Trim about ½-inch off the root ends. Then, trim off the top area of the stalks where the leaves come apart. This is usually the top 2 inches.
Remove the tough outer layer of what's left of the stalks. You may need to remove 2 layers, depending on the freshness. You'll be left with 2 pliable and fresh-smelling pieces that are about 6 to 9 inches long each. Cut each piece into 3-inch batons. For 2 lemongrass stalks, you should get 4 to 6 batons.
Finally, use the back of a chef's knife or a meat tenderizer if you have it and smash the batons to release the oils and aroma.
Transfer the sweet potato and red pepper to the baking sheet. Toss with a tablespoon of the olive oil and ¼ teaspoon of the salt. Spread out in a single layer.
Roast the vegetables on the center rack of the oven for 25 to 35 minutes, flipping halfway through, until tender and lightly browned.
While the veggies roast, prepare and simmer the broth. Warm the other tablespoon of olive oil in a large soup pot or Dutch oven. Add the onion and cook for about 5 minutes until softened. Stir in the garlic, curry powder, and rest of the salt. Cook for another minute until fragrant.
Put the lemongrass batons, vegetable broth, and coconut milk in the pot. Increase heat to bring to a boil, then reduce heat to maintain a simmer. Cover and let the broth simmer, stirring occasionally, while the veggies finish roasting.
Once the veggies are done, remove the lemongrass batons from the broth. Add the veggies to the pot and remove from heat. If you have a handheld blender, puree the soup right in the pot until smooth. See notes for upright blender instructions.
Serve warm, garnished with cilantro and peanuts. Enjoy!
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Notes

Upright blender instructions: Transfer the soup in batches. Leave the lid cracked or remove the plastic circle in the center and cover it loosely with a dish towel to let steam escape. Blend until smooth, pour into a large bowl, and repeat with the rest of the soup until it's all blended.
Storage: Keep leftovers in an airtight container in the fridge for 3 to 5 days. Reheat in a saucepan or pot, stirring frequently, over medium heat until warmed through. This soup also freezes beautifully and will last for 3 months in the freezer. Thaw before reheating or, if heating from frozen, use a pan or pot with a lid and stir frequently to prevent scorching.
Subs: If you can't find fresh lemongrass, see if your store sells lemongrass paste in a tube or jar. Use 1 to 2 teaspoons of that in place of the fresh stalks in this recipe.

Nutrition