Tasmanian Pepperberry and Sweet Potato Soup

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A comforting roasted sweet potato soup infused with the subtle heat and fruity notes of Tasmanian pepperberry, a native Australian spice. This Australian-inspired soup recipe (vegetarian), ready in about 60 minutes, pairs sweet potatoes, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 600 g, peeled and cubed sweet potatoes
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 large, diced carrot
• 4 cups vegetable broth
• 1 tsp, ground Tasmanian pepperberry
• 1 tbsp, grated fresh ginger
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, for garnish coconut cream
• 2 tbsp, chopped, for garnish fresh coriander leaves

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 600 g peeled and cubed sweet potatoes with 1 tbsp olive oil and spread on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
2. Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 diced yellow onion and 1 diced large carrot, cooking for 5-6 minutes until softened and fragrant.
3. Step 3: Stir in 1 tbsp grated fresh ginger and 1 tsp ground Tasmanian pepperberry, cooking for 1 minute until aromatic.
4. Step 4: Add the roasted sweet potatoes and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Step 5: Using an immersion blender, puree the soup until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper.
6. Step 6: Serve hot, drizzled with 1/4 cup coconut cream and garnished with 2 tbsp chopped fresh coriander leaves.