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 fiancé 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!
- 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
- Heat olive oil in large soup pot over medium heat. Add chopped yellow bell pepper and sauté until soft and turning brown on the edges. Add chopped green onion and sauté for another minute or two.
- Add chicken broth, chopped and peeled sweet potatoes, red chili paste and spices. Bring to a low boil and cook until potatoes are soft.
- Transfer to a blender or use an immersion blender to blend until smooth. Taste and add spices based on personal preference.
- Finally, add coconut milk, simmer for a few minutes and serve with a swirl of Sriracha.
- 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!