Roasted Red Pepper and Sweet Potato Soup

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  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 3 ratings

Red chili flakes add a little heat to this smooth and sweet vegetable soup. Perfect for a light lunch or a warming first course.

recipe updated Jan 4, 2019


  • Red bell pepper icon
    Red bell pepper
  • Canola oil icon
    Canola oil
  • Salt & pepper icon
    Salt & pepper
  • Onion icon
  • Garlic clove icon
    Garlic clove
  • Ground cumin icon
    Ground cumin
  • Ground coriander icon
    Ground coriander
  • Chili flakes icon
    Chili flakes
  • Sweet potato icon
    Sweet potato
  • Vegetable stock icon
    Vegetable stock
  • Fresh parsley icon
    Fresh parsley
    as needed


  • kCook icon kCook Multi
  • kCook icon Jug
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Cutting board
  • kCook icon kCook bowl
  • kCook icon Medium bowl

Step preview

  1. Prep and set aside red bell pepper: seeded & quartered
  2. Prep and set aside onion: peeled & halved
  3. Prep and set aside sweet potato: peeled & cubed
  4. Fit thick slicing disc (5) to direct prep attachment
  5. Fit direct prep attachment to kCook Multi
  6. Pre-heat - 220°C
  7. Prepare 2 clean baking sheets with foil
  8. Turn direct prep attachment to position 2
  9. Slice prepared red bell pepper with direct prep attachment
  10. Add canola oil
  11. Add salt & pepper
  12. Roast - 20 min, 220°C
  13. Fit max blade to kCook bowl
  14. Fit kCook bowl to kCook Multi
  15. Add canola oil
  16. Attach lid to kCook bowl
  17. Heat with filler cap removed - approx 2 min, 140°C, speed 3
  18. Turn direct prep attachment to position 1
  19. Slice prepared onion with direct prep attachment
  20. Turn direct prep attachment to position 2
  21. Add peeled, crushed garlic clove
  22. Add ground cumin
  23. Add ground coriander
  24. Add chili flakes
  25. Cook with filler cap removed - 5 min, 120°C, speed 2
  26. Add prepared sweet potato
  27. Add hot vegetable stock
  28. Transfer vegetables to kCook bowl
  29. Cook with filler cap fitted - 20 min, 98°C, speed 3
  30. Blend with filler cap fitted - 2 min, speed 12
  31. Serve
  32. Garnish with chopped, destalked fresh parsley to taste
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