Spicy Sweet Potato, Red Pepper and Carrot Soup - a hearty low calorie soup with the natural sweetness from sweet potato paired with the spicy kick from a blend of spices making it both flavourful and delicious.
There is nothing quite as delicious as a hearty filling bowl of soup and although soups tend to be made more frequently in the winter, this soup is one I love to make any time of year.
It is great for those batch cooking days too when you want to fill the fridge with some delicious grab and go meals and soups. I like to batch cook from all these delicious Soup Recipes to ensure my freezer has plenty of meals to grab for busy days.
Calories for Spicy Sweet Potato, Red Pepper and Carrot Soup
This soups serves 4 and is 165 calories per serving, which is great for a delicious filling bowl of soup.
There are lots more recipes around this calorie value in my 100-200 calorie recipes section.
If you are using these recipes as part of a calorie controlled diet or healthy eating plan, you can calculate your daily calories by using a calorie calculator, as this will vary per individual depending on various factors.
Ingredients for Spicy Sweet Potato, Red Pepper and Carrot Soup
In this easy recipe, I use the following ingredients
- sweet potato
carrots
red pepper
garlic, crushed
onion - seasonings: turmeric, cumin seeds, ground cumin, ground coriander, paprika, cayenne pepper, salt and black pepper
- stock (chicken or vegetables)
- olive oil spray
- fresh coriander (cilantro)
See recipe card for quantities.
I like to get all the ingredients ready in advance and then this is a super quick and simple recipe to cook all in one pan.
Substitutes for Sweet Potato
A great substitute for sweet potato in recipes in butternut squash, it has a similar colour, flavour and texture but it lower in carbs and calories, so a great option if you want to reduce the calories a little more in a recipe.
White potato can be substituted for the sweet potato if you don't like the sweetness of sweet potato, but I find that little bit of sweetness balances the spices in the recipe.
Smooth vs Chunky Soups
Many people like there soup to be completely smooth and others prefer a more chunky soup. I am definitely one of the later. I just find a soup is more hearty and filling if you can see chunks of the vegetables. It can be a bit too much like a puree or baby food when it's completely smooth.
If you want your soup really smooth then a counter top blender will be you best option for blending, but if you like to keep some pieces of the vegetables in the soup then a stick immersion blender is perfect and they are very reasonably priced too. I just give it a rough blend to thicken the soup, but not for too long that it blends everything in the pan.
Toning down the Spice Level in a Recipe
Not everyone likes spicy food but still may like the look of a recipe and want to give it a try.
The only ingredient that adds the heat to this recipe is the cayenne pepper, so either use a lot loss or omit all together if you don't like food too spicy. Be careful with the paprika you use also. For this soup I use just regular paprika (it's also known as sweet paprika) - smoked varieties can be hot, so will add some heat to the dish too.
If however you add all the cayenne and find the spice level too much for you, adding a little acidity like lemon or lime juice can tone down the heat, or a little sugar/sweetener or if you like creamy soups, a spoon or two of yoghurt or a little drizzle of coconut milk.
Variations and Optional Add-ins
This soup is delicious just as it is or some lightly buttered wholegrain bread, but I do occasionally switch it up just to make it slightly different.
For example if I want to add some protein, these are some great options to stir in to the soup:
- Cooked Sausage (choose a low calorie brand you enjoy)
- Cooked Leftover Chicken or Turkey
- Crumbled Feta
- Grated Cheddar
- Cooked ground meat (pork, turkey or chicken - I find beef a bit too rich for this soup)
or if I want to keep it meat free but make it a bit more filling I may add one of the following:
- Cooked Quinoa
- Cooked Rice
- Cooked Pasta (small varieties are best - like orzo, ditalini or stelline, but any shape is fine)
Then you can also make this into a creamy soup by adding the following:
- 120g of light cream cheese
- swap out 1 cup of the stock for 1 cup of coconut milk (light is lower in calories but not as thick)
- swap half the stock for 2% milk, but you may wish to add a little cornstarch to thicken (around 2 tablespoons) or blend some of the vegetables for your desired consistency)
Freezing
This soup is great for batch cooking and freezing. To freeze I recommend freezing in one portion containers, that way you can just take out what you need.
To reheat, fully defrost in the fridge and then gently heat in a pan over a low heat until heated through or you can reheat in the microwave.
Sometimes soups will thicken as they cool and I do like my soups to have a good amount of broth, so if it is too thick, I will often just add in some more stock to loosen it all a bit when I reheat.
More Low Calorie Soup Recipes
Looking for some other low calorie soup recipes to try? Check out these below options.
- Spicy Tomato and Lentil Soup
- Carrot and Butter Bean Soup
- Creamy Vegetable Soup
- Minestrone Soup
- Tomato and Pasta Soup
- Butternut Squash Soup with Garlic Herb Croutons
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more..
All recipes on Slimming Eats have estimated nutritional information for your convenience.
LET'S CONNECT!
LET'S CONNECT!!
Come and follow me on:
You can also Subscribe to Slimming Eats so that you never miss any new updates.
Need some support on your weight loss journey? Maybe you need advice or tips on a recipe, or just general meal ideas.
Come join the friendly and supportive Slimming Eats Community on Facebook.
If you try this recipe, let us know! Leave a comment, Rate It and Tag us in your Photos @SLIMMINGEATS on INSTAGRAM
Recipe Card
Spicy Sweet Potato, Red Pepper and Carrot Soup
A delicious healthy low calorie soup that combines sweet potatoes, red bell pepper and carrots with a subtle spicy kick. It's perfect for lunch of dinner.
Ingredients
- 1 large sweet potato, peeled and chopped (approx 350g)
- 1 large carrot, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves of garlic, crushed
- 1 medium onion, finely chopped
- 2 teaspoons of paprika
- 1.5 teaspoons of ground cumin
- 1 teaspoon of ground coriander
- ½ teaspoon of turmeric
- ½ teaspoon of cayenne pepper
- 960ml (4 cups) of chicken or vegetable stock
- Salt and pepper to season
- olive oil spray
- 1 large handful of freshly chopped coriander (optional)
Instructions
- Spray a large deep saucepan over a medium high heat with olive oil spray
- Add onion and carrot fry for a couple of minutes,
- Add in the red pepper, sweet potato, garlic, paprika, cumin, coriander, turmeric and cayenne and stir well to coat
- Add in the stock, Bring to a boil and then simmer for 20 minutes until all vegetables are softened
- Add half the soup to a blender and blend until smooth and add this back into the soup and continue to simmer until your preferred thickness.
- Season with salt and pepper to taste
- Stir in the fresh coriander.
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs: due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly 🌾 - use gluten free stock
- Dairy Free Friendly
- Vegetarian/Vegan 🥗 - use vegetable stock
- SUITABLE FOR FREEZING ❄️ - defrost in fridge and reheat gently until heated through, you may need to add some more stock to loosen
- Extras - add in some cooked protein of your choice, or crumble on top some feta or cheddar, cooked rice or pasta is also a great addition.
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
DO NOT COPY AND/OR PASTE FULL RECIPES OR SCREENSHOTS OF ANY CONTENT FROM SLIMMING EATS TO ANY SOCIAL MEDIA OR WEBSITE, IT IS STRICTLY PROHIBITED.
ALL IMAGES AND CONTENT ON SLIMMING EATS ARE COPYRIGHT PROTECTED
Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 165Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 5gCholesterol 20mgSodium 584mgCarbohydrates 37gFiber 7gSugar 11gProtein 4g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Karen Putland says
This soup is really lovely. I had it with a jacket potato so it was sin free
britmumincanada says
It is yummy isnt it and nice and filling. I am glad you enjoyed it.
Matthew Wilde says
Very tasty and filling - thank you
Selina says
Love this soup, I have it for lunch with a HEB roll
Mary says
WOW this soup was totally delicious.
Michele says
This soup is delicious and so easy..
Ange says
I put all the ingredients in my slow cooker on high for 3 hours. Lovely soup and so easy!
Paula Jowett says
Just made this soup absolutely gorgeous . Thank you.
Paula Jowett says
Just made this soup absolutely gorgeous . Thank you.
Lynda Johnston says
It is sooo cold at the moment I need something warm for lunch. This soup was delicious and very easy to make
Shevy (Slimming Eats) says
Thanks for commenting Lynda, it is a really yummy and filling one.
Emma says
Hi the recipe part of the above isnt showing?
Shevy (Slimming Eats) says
Hi Emma, thanks for letting me know, it's displaying now.
Louise says
Hi, please could you tell me how many carrots to use? Thanks.
Shevy (Slimming Eats) says
Hi Louise, it’s 1 large carrot as per the recipe. Hope that helps
lynn says
ive made it in a soup maker and its lovey and quick too
Mags says
Made this soup a few times beautiful
Georgina morrison says
I’ make this soup weekly for my sons packed lunch. It’s delicious and low calorie so win, win!!
Gemma says
Could you tell me how much butternut squash to use if I were to swap the sweet potato please?
Siobhan (Slimming Eats) says
hi Gemma, you will want to use the same amount so around 450-550g definitely no less than that.
Cathy says
Made this in my instant pot. 10 minutes on soup setting then just left it to release naturally. The only ingredient I omitted was cayenne pepper. It was amazing. Definitely will make it again. Perfect winter soup.
Jenny says
I made this soup for my daughter in law, she loved it so much I’ve had to make again. She takes it to work for her lunch. It must cost less than £2.00 to make economical and healthy it’s a winner.