Roasted Red Pepper, Carrot, & Sweet Potato Soup
Searching for a soup with rich savory flavor and a hint of sweetness? Try this Roasted Red Pepper, Carrot, and Sweet Potato Soup. It’s a delicious and flavorful choice, perfect for the fall season.
Recipe Steps
To begin making this roasted red pepper, carrot, and sweet potato soup, start by washing, peeling, and chopping all the vegetables. Next, roast all the vegetables for 20-30 minutes with a drizzle of olive oil, salt, and pepper. Roasting the vegetables deepens the flavors, and it’s recommended. If you’re pressed for time, you can skip this step.
Once the vegetables are roasted, complete the cooking process in the Instant Pot by adding the broth and spices. When the cooking is complete, open the pot and remove the bay leaves and cinnamon sticks, disposing of them.
If you’re making a single batch of this recipe and have an immersion blender, you can use it to blend the soup. If not, pour the soup in batches into a blender and blend until smooth.
Finally, add the half and half, soy sauce, fish sauce, maple syrup, lemon juice, and salt and pepper if needed.
Recipe Information
I recently hosted a dinner party for some friends. I prepared this soup a couple of days in advance, allowing the flavors to meld together beautifully.
Easy Reheating
About half an hour before my dinner party guests arrived, I transferred the soup into my 8-quart Instant Pot, sealed the lid, and set it to cook on High for just 1 minute. The time it took for the Instant Pot to come to pressure effectively warmed the soup. Once the one-minute cooking time was complete, the pot automatically switched to the “Keep Warm” mode. I kept the pot sealed and in this mode until I was ready to serve my guests.
The reviews were outstanding, and there wasn’t a single spoonful left. In case you happen to have any leftovers, this soup freezes beautifully. I prefer to freeze it flat in a freezer bag making the thawing process quicker. When you’re ready to enjoy it, simply thaw and reheat the soup.
Roasted Red Pepper, Carrot & Sweet Potato Soup
Equipment
- 1 8 Qt. Pressure Cooker
- 1 Blender
Ingredients
- 2 - 3 Tbsp. Olive Oil
- 4 Large Sweet Potatoes peeled and cut into 2" chunks
- 2 Red Bell Peppers seeded and quartered
- 3-4 Large Carrots peeled, ends cut, and sliced
- 6-8 Cloves Garlic peeled
- 4 Tbsp. Organic Butter
- 4-5 Stalks Celery chopped
- 2 Onions diced
- 2 Leeks cleaned and sliced
- 8 C Organic Chicken or Vegetable Broth
- 2 tsp. Smoked Paprika
- ½ tsp Cayenne Pepper or to taste
- 2 Cinnamon Sticks
- 2-3 Bay Leaves
- 2 Tbsp. Soy Sauce or Tamari
- 2 tsp. Fish Sauce
- 2 Tbsp. Fresh Lemon Juice
- 3 C Half and Half
- 2 Tbsp. Pure Maple Syrup
- Salt & Pepper to taste
Garnishes
- 1/4 C Sour Cream
- 3-4 Green Onions chopped
Instructions
- Preheat the oven to 425℉. Line a baking pan with parchment paper or spray with cooking spray.
- Peel and cut the sweet potatoes and carrots, Then wash and cut the red peppers and leeks. Peel the cloves of garlic and leave whole. Place all those vegetables onto the baking pans. Drizzle olive oil over the vegetables and then season with salt and pepper.
- Put the vegetables in the oven to roast for 20-35 minutes. Remove the red peppers, leeks, and carrots earlier if they are getting too roasted so they don't burn. Remove vegetables when roasting is complete and set aside. If you don't want to take the time to roast the vegetables, you can put them into the Instant Pot without doing so. However, roasting the vegetables adds rich flavor.
- Press saute on the Instant Pot and wait for the screen to show HOT. Then the 4 Tbsp. of butter and melt. Add onions and saute for 2-3 minutes until they soften and begin to get translucent.
- Add part of the chicken or vegetable stock and deglaze the pot (scrape off any bits stuck to the bottom of the pot). Next add the roasted vegetables, the rest of the stock, 2 tsp. smoked paprika, 1/2 tsp cayenne pepper, two cinnamon sticks, bay leaves, and salt and pepper to taste.
- Close and seal the pot and cook on High pressure for 5 minutes. When cooking is complete, perform a quick pressure release and open the lid unless you didn't roast the vegetables first. If the vegetables weren't roasted, leave the pot for a natural pressure release for 12 minutes before opening the pot.
- Remove the bay leaves and cinnamon sticks and dispose of them. Transfer the soup in batches to a blender and blend the soup to break down the vegetables then pour into a bowl until all of the soup is blended.
- Pour the blended soup back into the Instant Pot and press the Saute button Taste the soup and add salt and pepper as needed. Add the 2 Tbsp. of soy sauce, 2 tsp. of fish sauce, lemon juice, and 2-3 cups of half and half and stir. Taste again and adjust seasoning as desired.
- Put the sour cream in a squirt bottle. Ladle soup into a bowl, squirt a swirl of sour cream in the middle, sprinkle with green onions, and enjoy.
Notes
Nutrition
Victoria Cook
Hi! I’m Victoria, a home cook turned host and cook for 100+ episodes of a private cooking show. My love for ethnic cuisines inspires me to use a variety of spices and fresh ingredients to make flavorful healthyish meals for my husband and son. I enjoy challenging myself with new recipes and am happiest when I can make them in an electric pressure cooker.