Roasted Red Pepper, Sweet Potato & Smoked Paprika Soup Recipe

Preheat the oven to 425°F (220°C). Place the red bell peppers on a baking sheet and roast them for about 25-30 minutes, until the skin is charred. Remove from the oven and let cool.

Once the peppers are cool enough to handle, remove the skin, seeds, and stem. Chop the peppers into small pieces and set aside.

In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic and cook until they become soft and translucent.

Add the diced sweet potatoes to the pot and cook for about 5 minutes, stirring occasionally.

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for about 15-20 minutes, until the sweet potatoes are fork-tender.

Add the chopped roasted red peppers, smoked paprika, cayenne pepper, salt, and pepper to the pot. Stir well and let the soup simmer for another 5 minutes, allowing the flavors to blend together.

Using an immersion blender or a regular blender, carefully puree the soup until it reaches a smooth consistency. If using a regular blender, blend in batches and be cautious of the hot liquid.

Return the soup to the pot and heat over low heat until warmed through.

Serve the soup hot, garnished with fresh basil leaves.