Sweet Potato and Red Pepper Soup
This Sweet Potato and Red Pepper Soup is a quick and flavorful dish that blends sweet and savory flavors into a creamy, comforting bowl. Ready in just 30 minutes, it's perfect for a cozy meal any day of the week. The recipe features vibrant ingredients like sweet potatoes, red peppers, and a touch of smoked paprika, making it a truly delightful experience.
Equipment
- 1 Large Pot For sautéing and simmering ingredients
- 1 Immersion Blender For blending the soup (optional)
- 1 Knife For chopping vegetables.
- 1 Cutting Board For chopping vegetables.
Ingredients
- 2 Medium Sweet Potatoes Peeled and diced
- 2 Medium Red Peppers Chopped
- 1 Medium Onion Chopped
- 2 Cloves Garlic Minced
- 4 Cups Vegetable Broth
- 1 Teaspoon Smoked Paprika
- 1/2 Teaspoon Cumin
- To Taste Salt and Pepper
- 1 Tablespoon Olive Oil For sautéing
Instructions
- Prep the Veggies: Peel and dice the sweet potatoes into cubes. Chop the red peppers and onion, and mince the garlic.
- Sauté the Veggies: Heat olive oil in a large pot over medium heat. Add the onion and cook for 2-3 minutes until tender. Add garlic, smoked paprika, and cumin, cooking for an additional minute.
- Add Sweet Potatoes and Red Peppers: Stir in the sweet potatoes and red peppers, cooking for about 5 minutes to combine the flavors.
- Simmer with Broth: Pour in the vegetable broth, bring it to a simmer, and cook for 15-20 minutes until the sweet potatoes are tender.
- Blend to Perfection: Blend the soup using an immersion blender or in a regular blender until smooth. Season with salt and pepper.
- Serve and Enjoy: Ladle into bowls, garnish with olive oil or fresh herbs if desired, and serve hot.
Notes
- Creamier Texture: Add coconut milk or Greek yogurt for extra creaminess.
- Storage: The soup keeps well in the fridge for up to 4 days or can be frozen for later.
- Pairing: Pair the soup with crusty bread or a salad for a complete meal.
- Customization: Add a bit of cayenne pepper for extra heat or a squeeze of lime juice for a zesty touch.