Roasted Red Pepper and Sweet Potato Soup

This hearty and flavorful soup is a perfect way to warm up on a cold day. The roasted red peppers and sweet potatoes add a touch of sweetness, while the smoked paprika and cumin give it a slightly smoky flavor. The soup is also very easy to make, and can be easily customized to your own taste preferences.

This soup was inspired by a trip I took to Spain a few years ago. I was wandering around the market in Barcelona when I came across a stall selling roasted red peppers and sweet potatoes. I bought a few of each, and roasted them in my apartment that night. The next day, I made this soup, and it was so delicious that I've been making it ever since.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 red bell pepper, roasted and peeled
• 1 sweet potato, roasted and peeled
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. In a large pot or Dutch oven over medium heat, sauté the onion and garlic until softened.
2. Add the roasted red pepper, sweet potato, vegetable broth, diced tomatoes, smoked paprika, cumin, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
4. Use an immersion blender or transfer to a regular blender and purée until smooth.
5. Reheat if necessary and serve warm.

Why It Works

• The roasting of the red peppers and sweet potatoes intensifies their flavor and gives them a slightly smoky flavor.
• The combination of the sweet peppers and potatoes with the smoky paprika and cumin creates a complex and flavorful soup.
• The addition of diced tomatoes adds a touch of acidity and brightness to the soup.
• The soup is easy to make and can be customized to your own taste preferences.