Roasted Sweet Potato & Bell Pepper Soup


  • 4-5 bell peppers, red, yellow and/or orange (leftover in the fridge)
  • 8 roma tomatoes, cored
  • 1 bulb garlic
  • 3 large sweet potatoes, pealed
  • 1 large parsnip, pealed
  • 1 large sweet onion
  • 4-5c vegetable broth
  • 3-4T chipotle puree
  • salt and pepper to taste
  • juice of 1/2 to 1 large navel orange
  • 1T apple cider vinegar


  1. Preheat oven to 350 convection roast.
  2. Roughly chop the sweet potatoes and parsnips into similar-sized shapes. Core bell peppers and and halve lengthwise. Remove outer layers of the garlic bulb and break into clumps of cloves. Quarter the onion.
  3. Arrange all the veggies on lined baking trays and drizzle with oil. Divide tomatoes between the two trays so their juice is spread evenly.
  4. Roast until parsnips and sweet potatoes can be pierced easily with a fork.
  5. In a large pot, combine all ingredients except orange juice and cider vinegar, and bring to a boil. Reduce heat and simmer for 5 minutes.
  6. Blend. Add orange juice and cider vinegar. Season with salt and pepper.

Next Time

  • Next time I would include orange rind as well. Sadly, didn't have any this time