Vegan Roasted Sweet Potato and Red Pepper Soup

Fall is my favorite season to cook in. It’s cooling off outside so the oven doesn’t make your house unbearably warm and I love the way fresh bread or fall treats make your home smell delicious. This soup is ridiculously easy and so tasty. My 2.5 year old and 6 month old both loved it, even though my oldest kept telling me she “doesn’t like red peppers”.


  • 2 large sweet potatoes peeled and cubed
  • 3 garlic cloves still in husk
  • 1 red pepper sliced
  • 1 red onion sliced
  • 4 cups water
  • 4 tsps Better than Bouillon Vegetable
  • salt and pepper to taste

Sliced Green onions and unsweetened Coconut milk for topping

Preheat oven to 425 degrees. Spray a large cookie sheet (I used 2) with cooking oil and place the sweet potatoes, garlic, peppers, and onion in an even layer. Spray with oil and sprinkle with sea salt. Roast for 30-35 minutes until vegetables are soft.


While the vegetables are cooking I like to heat the 4 cups of water and whisk in the vegetable better than bouillon so it’s completely incorporated.

When the vegetables are done put them all in a blender, add the water/bouillon mixture and blend until completely smooth. Place in a bot and heat thoroughly. I cook it for 15 extra minutes to really let the flavors meld.

Add unsweetened coconut milk and green onions and enjoy!


Toddler and Baby approved


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