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Sweet Potato & Roasted Pepper Soup

This creamy roasted sweet potato and bell pepper soup is infused with fresh ginger, thyme, and a hint of orange for a warm, comforting flavour. Topped with Greek yogurt, toasted walnuts, and feta, it’s a deliciously cozy meal perfect for cooler days.

Sweet Potato & Roasted Pepper Soup.png

Ingredients

  • 6 GREENHOUSE bell peppers

  • 6 medium sweet potatoes, peeled & cut into cubes

  • 5 garlic cloves, chopped

  • 1 red onion, diced

  • 1 orange, juiced

  • 8 cups vegetable stock

  • 1 cup Greek yogurt, divided

  • ½ cup olive oil, divided

  • ¼ cup honey

  • 1 tbsp fresh thyme

  • 2 tsp fresh ginger, grated

  • Feta cheese, for garnish

  • Toasted walnuts, for garnish

  • Salt & pepper, to taste

  • French loaf, optional for serving

Directions

  1. Preheat oven to 375°F. Line 2 large baking sheets with parchment paper.

  2. Spread the sweet potatoes & peppers evenly on baking sheets. Drizzle with ¼ cup of oil and honey. Season with salt & pepper and toss to coat. Roast for 25 minutes until lightly browned. Set aside.

  3. In a large pot heat the remaining olive oil over medium-high heat and sauté onions and garlic for 5 minutes.

  4. Add in the ginger & thyme and cook for 30 seconds until fragrant.

  5. Add roasted potatoes & peppers, vegetable stock, and juice from the orange. Bring to a boil and simmer for 10 minutes.

  6. Remove from heat and blend until smooth, then stir in ½ cup Greek yogurt.

  7. Divide into soup bowls and garnish with remaining Greek yogurt, toasted walnuts, and feta cheese. Serve with a side of bread, if desired.

​*Recipe courtesy of Pure Flavor

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