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
    2 tbsp
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Onion icon
  • Garlic clove icon
    Garlic clove
  • Ground cumin icon
    Ground cumin
    1½ tsp
  • Ground coriander icon
    Ground coriander
    1 tsp
  • Chili flakes icon
    Chili flakes
    1 pinch
  • 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
  7. Prepare 2 baking sheets with foil
  8. Turn direct prep attachment to position 2
  9. Slice prepared red bell pepper into the baking sheets with direct prep attachment
  10. Add canola oil
  11. Add salt & pepper
  12. Roast for 20min
  13. Fit max blade to kCook bowl
  14. Add canola oil to the kCook bowl
  15. Fit kCook bowl to kCook Multi
  16. Attach lid to kCook bowl
  17. Heat for approx 2min with filler cap removed
  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 for 5min with filler cap removed
  26. Add prepared sweet potato
  27. Add hot vegetable stock
  28. Transfer vegetables to kCook bowl
  29. Cook for 20min with filler cap fitted
  30. Blend for 2min with filler cap fitted
  31. Serve
  32. Garnish with chopped, destalked fresh parsley to taste
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