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Sweet Potato and Roasted Red Pepper Soup

Sweet potatoes and roasted peppers blend into a colorful soup with gentle smoky flavor. Ginger, cumin, and citrus keep the natural sweetness balanced.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Appetizer, lunch, Soup
Cuisine: American
Calories: 175
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1 tsp grated fresh ginger
  • 1½ pounds sweet potatoes peeled and diced
  • 2 roasted red bell peppers drained and chopped
  • 4 cups low-sodium vegetable broth
  • ½ tsp ground cumin
  • ½ tsp moked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup light coconut milk
  • 2 tbsp lime juice

Method
 

  1. Heat the olive oil in a large pot, add the onion, and cook for about 4 minutes until softened.
  2. Stir in the garlic, ginger, cumin, and smoked paprika, then cook for 30 seconds.
  3. Add the sweet potatoes, roasted peppers, vegetable broth, salt, and black pepper.
  4. Bring the soup to a boil, reduce the heat, cover, and simmer for 20 to 22 minutes.
  5. Once the sweet potatoes are very tender, blend the soup until completely smooth.
  6. Stir in the coconut milk and lime juice, adding extra broth if a thinner consistency is preferred.