Description
A velvety, plant-forward soup that blends the natural earthiness of sweet potatoes with the vibrant, smoky sweetness of roasted red bell peppers. This golden elixir is warm, comforting, and nutrient-dense, making it a perfect wholesome meal for chilly days. Naturally thickened by the potatoes and seasoned with warm cumin and a hint of chili, it is a versatile, fiber-rich staple that is both easy to prepare and deeply satisfying for any lunch or dinner occasion.
Ingredients
2 tablespoons extra virgin olive oil
2 large red bell peppers, diced
2 large sweet potatoes, peeled and cubed
1 yellow onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and black pepper to taste
1/2 cup coconut milk (optional for creaminess)
Instructions
Heat olive oil in a large pot over medium heat.
Add onion and bell peppers, sautéing until softened about 5-7 minutes.
Add garlic, cumin, and chili powder, cooking for 1 minute until fragrant.
Stir in the sweet potato cubes and vegetable broth.
Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
Remove from heat and use an immersion blender to puree the soup until smooth.
Stir in coconut milk if desired and season with salt and pepper to taste.
Notes
Store in an airtight container in the refrigerator for up to 5 days. You can also freeze portions for up to 3 months. For a richer flavor, roast the peppers and potatoes in the oven at 400°F for 25 minutes before adding them to the broth.