Spicy Sweet Potato Red Pepper Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This soup is so complex, looks so pretty served and is so simple to make. Who would think it's SO healthy! I made it at home after having it several times at a local fine dining restaurant. I took a stab at making it without a recipe and it turned out great! Ingredients:
1 1/2 lbs sweet potatoes, peeled, cut up and boiled |
1 cup roasted red pepper, chopped |
1/2 cup red onion, diced and sauteed |
32 ounces 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 ounces goat cheese, crumbled |
Directions:
1. After sweet potatoes are boiled, drain, put back into dutch oven or large pot, add stock.
2. Add diced roasted red bell peppers (roast your own if you like), butter & sauteed onion to potatoes & broth mixture.
3. Blend until smooth with a stick blender (or regular blender).
4. Season to taste, adding sugar if you think you need it.
5. Serve in bowls, adding about a tablespoon of goat cheese to each serving.
6. Drizzle each bowl with a little hot chili oil, which you can find in asian markets.
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