Spicy Sweet Potato Soup

February 18, 2014

Spicy Sweet Potato Soup

I love soup, especially veggie soups that save me money yet still make tasty lunches. Often, I’ll make a large batch of Tomato Basil Soup or Turkey Chili and then freeze in smaller containers to grab and go. At work, I heat them up in a coffee cup and sip at my desk, it’s great for these rainy Oregon days we’ve had lately.

So, Spicy Sweet Potato Soup. The first recipe I found had a lot of complicated ingredients and instructions so I searched until I found one that was easier and required less stuff from the grocery store. This one from Omeletta still required ingredients I hadn’t used before but I figured it was time to try something new.

One of those ingredients was yellow bell pepper. I know, who doesn’t use bell peppers right? My fiancΓ© is not a big fan so I’ve never tried to like them. I figured since the soup was going to be blended, it’d be okay. After cutting some up, I ate a few small pieces, not bad actually and I kind of like the crunch!

Anyway, here is the recipe, adapted from Omeletta with a few twists of my own. Enjoy!

 

Spicy Sweet Potato Soup

Spicy Sweet Potato Soup

Ingredients

  • 3 Sweet Potatoes
  • 3 Green Onions (including the white part)
  • 1 Yellow Bell Pepper
  • 2 teaspoons Red Chili Paste
  • 32 oz. Chicken or Veggie Broth
  • 1 teaspoon Extra Virgin Olive Oil
  • 16 oz. Coconut Milk
  • Ginger Spice
  • Onion Powder
  • Garlic Powder
  • Salt and Pepper

Instructions

  1. Heat olive oil in large soup pot over medium heat. Add chopped yellow bell pepper and sautΓ© until soft and turning brown on the edges. Add chopped green onion and sautΓ© for another minute or two.
  2. Add chicken broth, chopped and peeled sweet potatoes, red chili paste and spices. Bring to a low boil and cook until potatoes are soft.
  3. Transfer to a blender or use an immersion blender to blend until smooth. Taste and add spices based on personal preference.
  4. Finally, add coconut milk, simmer for a few minutes and serve with a swirl of Sriracha.
  5. NOTE: Mine was pretty spicy which I love but others may not. If you are not as big of a spicy fan, simply cut out or down on the red chili paste and adjust later!
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