Name: Velvety Spicy Sweet Potato and Roasted Red Pepper Soup
Total time: 45 min
Yield: 12 servings
Ingredients: 1.5 peeled, cut up and boiled; 1 cup chopped; 0.5 cup diced and sauteed; 32 reduced sodium chicken broth; 0.5 tablespoon olive oil; 2 tablespoons salt; 1 teaspoon pepper; 1 teaspoon garlic powder; 1 teaspoon cayenne pepper; 1.5 tablespoons butter; 1 tablespoon sugar; 2 tablespoons hot chili oil; 3 crumbled

Ready in: 45 mins

Serves: 12 servings

Ingredients: 13

This soup gets its edge from a double dose of heat — cayenne in the pot and hot chili oil at the finish — cutting the natural sweetness of sweet potato and red pepper simmered with red onion in chicken broth. A crumble of goat cheese lands tangy against the velvety base. Forty-five minutes, twelve servings, and a soup that doesn't taste like it's holding back.

Ingredients

1 ¹⁄₂	peeled, cut up and boiled
1	cup chopped
¹⁄₂	cup diced and sauteed
32	reduced-sodium chicken broth
¹⁄₂	tablespoon olive oil
2	tablespoons salt
1	teaspoon pepper
1	teaspoon garlic powder
1	teaspoon cayenne pepper
1 ¹⁄₂	tablespoons butter
1	tablespoon sugar
2	tablespoons hot chili oil
3	crumbled

Instructions

1.	Once the sweet potatoes have been boiled, drain them and return them to a dutch oven or large pot. Pour in the chicken broth.
2.	Add the chopped roasted red bell peppers (you can roast your own if preferred), sauteed onions, and butter to the pot with the sweet potatoes and broth.
3.	Using a stick blender or a regular blender, puree the mixture until it reaches a smooth consistency.
4.	Season the soup to your preference, adding a touch of sugar if desired.
5.	Ladle the soup into bowls and top each serving with a dollop of crumbled goat cheese.
6.	Finish by drizzling a small amount of hot chili oil on top of each bowl, easily found in Asian markets.