Sweet Potato and Red Pepper Soup
This smoky sweet potato and red pepper soup is smooth and satisfying. It's a versatile recipe you can use to flavor in many ways. I like to top mine with chopped cashews, cilantro and a sprinkle of red pepper flakes.
Servings: 4
Calories: 139kcal
Ingredients
- 2 cups cubed sweet potato about 2 whole sweet potatoes
- 1 cup chopped carrots
- 1 red pepper
- 1 small white or purple onion
- 3 cloves garlic
- 4 cups vegetable broth divided
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes optional
- ¼ cup chopped cilantro optional
- 2 tablespoon chopped cashews or other nut optional
Instructions
- Bring a 5 qt pot of water to a boil. Peel and dice the sweet potatoes. Chop the carrots, red pepper, and onion. When water comes to a boil, add sweet potatoes and carrots. Cover and simmer for 15 minutes or until carrots and sweet potatoes are soft and easily pierced with a fork.
- While sweet potatoes and carrots are boiling. Sauté onions in ¼ cup of vegetable broth until softened. Add red peppers and sauté for an additional 2 minutes. Add garlic and sauté for an additional minute.
- When sweet potatoes and carrots are done, drain water, and add to the pot with the onions and red peppers. Pour the remainder of the vegetable stock (3 ¾ cup) over the vegetables. Bring to a boil.
- Turn off the heat. Add the chili powder, paprika, cumin, salt, and pepper. If using an immersion blender. Puree the soup until smooth. If using a high speed blender, pour the contents of the pot into the blender and puree until smooth.
- Serve in bowls garnished with cilantro, chopped cashews or other nut, and red pepper flakes. Enjoy!
Notes
- Make sure carrots are completely cooked when boiling. The sweet potatoes will cook faster than the carrots. To save time and pots to clean I put both the sweet potatoes and the carrots in the same pot of boiling water. You can boil them in separate pots since they will require slightly different cooking times. I didn't have a problem using the same pot.
- Make sure to drain the water from the sweet potatoes and carrots. you don't want to pour the sweet potatoes and carrots into the pot with onions with the hot water or you'll end up with a very watery and flavorless soup.
- Use a low sodium vegetable broth or vegetable stock to keep the sodium content low.
Nutrition
Calories: 139kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 1305mg | Potassium: 509mg | Fiber: 5g | Sugar: 9g | Vitamin A: 16718IU | Vitamin C: 45mg | Calcium: 54mg | Iron: 2mg