Nothing says cozy comfort like a warm bowl of soup on a chilly day. This roasted bell pepper, carrot, and sweet potato ginger soup is the perfect blend of flavors, creating a hearty and satisfying dish that will have you feeling nourished and content.
**Roasted Bellpeppercarrot And Sweet Potato Ginger Soup**
**Ingredients:**
– 2 large bell peppers, sliced
– 3 large carrots, peeled and chopped
– 2 medium sweet potatoes, peeled and cubed
– 1 onion, diced
– 4 cloves of garlic, minced
– 1-inch piece of fresh ginger, grated
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– 2 tablespoons olive oil
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro for garnish
**Instructions:**
1. Preheat your oven to 400°F (200°C).
2. Place the sliced bell peppers, chopped carrots, and cubed sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with cumin, paprika, salt, and pepper. Toss to coat the vegetables evenly.
3. Roast the vegetables in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized.
4. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
5. Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.
6. Add the roasted vegetables to the pot and pour in the vegetable broth. Bring to a simmer and let it cook for about 15 minutes to allow the flavors to meld.
7. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
8. Stir in the coconut milk, and let the soup simmer for an additional 5 minutes.
9. Season with additional salt and pepper to taste.
10. Ladle the soup into bowls and garnish with fresh cilantro.
This roasted bell pepper, carrot, and sweet potato ginger soup is not only delicious but also packed with nutrients. The vibrant colors and rich flavors make it a delightful addition to your vegan recipe collection. The roasted veggies add a depth of flavor, while the ginger provides a subtle warmth that complements the sweetness of the sweet potatoes. Creamy coconut milk ties all the ingredients together, creating a velvety texture that will leave you craving more.
Make a big batch of this soup and enjoy it throughout the week for quick and easy meals. It’s ideal for cozy nights in or for impressing guests with a flavorful dish that showcases the beauty of plant-based ingredients. Give this recipe a try and experience the comforting goodness of this roasted bell pepper, carrot, and sweet potato ginger soup.
