• 2 sweet potatoes
  • 4 tbsp olive oil
  • 2 onions, chopped
  • 2 cloves of garlic, minced
  • 750ml chicken or vegetable stock
  • 3 red capsicum, or capsicum in a jar
  • 2 tbsp fresh basil, chopped
  • Sambal, to taste

Author of this recipe

Love My Salad

Love My Salad

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Tired of the same old vegetable soups? We have a beautiful and flavoursome sweet potato and roasted capsicum soup that's more of a masterpiece than a standard soup. Topped with basil and with a punch of chilli, it'll warm you from the inside out. 

Total votes: 383


Peel the sweet potatoes and chop into cubes. Heat one tablespoon of olive oil in a pan and fry half of the onion and garlic until the onion is translucent.

Add the sweet potatoes and 2/3 of the stock. Bring to the boil and simmer for 15 minutes or until the potato pieces are soft.

Holding the capsicums with tongs, roast the capsicum over a large gas flame until they are completely black. Alternatively, roast the capsicums in an oven at 200 °C, turning occasionally until the skin is charred and blisted. Allow them to cool slightly, peel off the skin and slice into pieces. Capsicums from a jar will also work.

In another pan, heat a tablespoon of oil and fry the remaining onion and garlic. Add the capsicums and the remaining stock. Bring to the boil, then simmer gently for 10 minutes.

Puree both soups until they are smooth and run them through a sieve if necessary.

Pour the sweet potato soup into a bowl and then add the capsicum soup. Use a spoon to mix the soups into a nice effect.

Mix the basil with 2 tablespoons of olive oil and a pinch of salt, then sprinkle the basil oil mixture over the soup. And a little sambal (or other chilli of your choice) for a kick!


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