Tasmanian Pepperberry and Sweet Potato Soup
A comforting roasted sweet potato soup infused with the subtle heat and fruity notes of Tasmanian pepperberry, a native Australian spice. This australian-inspired soups (vegetarian) ready in about 60 minutes pairs peeled and cubed sweet potatoes, olive oil, medium, diced 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
Instructions
- 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.
- 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.
- Step 3: Stir in 1 tbsp grated fresh ginger and 1 tsp ground Tasmanian pepperberry, cooking for 1 minute until aromatic.
- 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.
- Step 5: Using an immersion blender, puree the soup until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 6: Serve hot, drizzled with 1/4 cup coconut cream and garnished with 2 tbsp chopped fresh coriander leaves.
Frequently asked questions
How long does Tasmanian Pepperberry and Sweet Potato Soup take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tasmanian Pepperberry and Sweet Potato Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Tasmanian Pepperberry and Sweet Potato Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tasmanian Pepperberry and Sweet Potato Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tasmanian Pepperberry and Sweet Potato Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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