All of the vegetables in this soup came in my Hungry Harvest box. Making soups is a great way to create something versatile with a whole lotta veggies!
Spicy Red Pepper & Sweet Potato Soup
Yield: 1 Serving
4 Red Peppers (washed, dried and cut up)
4 Sweet Potatoes (washed, dried and cut up)
2 Sweet Onions (peeled and cut up)
1 Can Organic Full Fat Coconut Milk
2 cups Organic Vegetable Stock (or broth)
2 tsp Cayenne (or more if you want it to be spicy)
2 tsp Paprika
1 tsp Ginger
Pink salt and pepper to taste
Hand Blender or High Speed Blender
Preheat oven to 375 degrees.
Prepare vegetables: Wash and dry 4 peppers and 4 - 5 small sweet potatoes. Cut up into inch by inch pieces (a little bigger is fine). Peel and cut up the onion as well.
Line two cookie sheets with tin foil or parchment paper and spray with olive oil or avocado oil.
Spread veggies onto the trays and season with spices.
Bake for 30 minutes. The goal is that they obtain the roasting flavor, but are not burnt or overcooked.
Heat 1 can of coconut milk in a large pot until it simmers. Add 2 cups of vegetable stock/broth.
Add vegetables into the liquid base and mix. Cover and let simmer on medium low for 15 minutes.
Turn off heat and blend with a hand blender (directly in the pot). I prefer this to a blender because then it can remain hot and be served after. I like it smooth. It takes a good 5 minutes to blend it all together.
Set to low and cook for another 10 - 15 minutes if you want to thicken up the soup.
Sprinkle with chili flakes and enjoy. This soup can also double as a red pepper cream sauce for pasta!
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