Sweet Potato, Pepper and Tomato Soup
(with a kick of Chilli)

If you’re craving a light yet delicious dinner this Sweet Potato, Pepper and Tomato Soup is perfect for the occasion! Not only is it extremely easy to make, it’s also exquisite thanks to our International Collection Organic Coconut Oil.

Time 15 min
Servings 9
Difficulty 2
Dietary Information: Vegetarian

Ingredients

3 large red peppers
3 large carrots
2 large white onions
3 cups of cherry tomatoes or 6 large tomatoes
1 tablespoon International Collection Organic Coconut Oil
10 sprigs of fresh basil
750ml of vegetable stock
1 teaspoon chilli flakes
Salt
Pepper

Method

1. Pre heat the oven to 375°F.

2. Peel the carrots, onions and sweet potato and dice into cubes. Chop the peppers and the tomatoes.

3. Place the carrots, sweet potato, peppers and onions onto a baking tray with the International Collection Organic Coconut Oil and plenty of salt and pepper and if you are including it, the chilli. Place in the oven and bake for 15 mins add the tomatoes and cook for a further 15 mins.

4. Once the vegetables are cooked transfer them into a large cast iron pan, pour the vegetable stock over the vegetables and bring to the boil on the hob.

5. Whilst the liquid is coming to the boil, roughly chop the basil.

6. Remove the pan from the hob, add the basil and blend until smooth. Season with salt and pepper.

7. This recipe is delicious on its own, as an entrée or serve with cheese and bread as a hearty lunch.

We hope you enjoy this as much as we did!

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