Velvety Spicy Sweet Potato and Roasted Red Pepper Soup
Indulge in a luxurious and flavorful soup that combines the sweetness of sweet potatoes with the smokiness of roasted red peppers, finished with a hint of heat and tanginess.
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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 172.6 kcal |
| Protein | 6.3 g |
| Fat | 7 g |
| Carbohydrates | 22.6 g |
| Fiber | 3.1 g |
| Sugar | 6.1 g |
Published on Jul 21, 2024 by Luminița