Spicy Red Pepper & Sweet Potato Soup

Yields1 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

1

Preheat oven to 375 degrees.

2

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.

3

Line two cookie sheets with tin foil or parchment paper and spray with olive oil or avocado oil.

4

Spread veggies onto the trays and season with spices.

5

Bake for 30 minutes. The goal is that they obtain the roasting flavor, but are not burnt or overcooked.

6

Heat 1 can of coconut milk in a large pot until it simmers. Add 2 cups of vegetable stock/broth.

7

Add vegetables into the liquid base and mix. Cover and let simmer on medium low for 15 minutes.

8

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.

9

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!

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! Hungry Harvest kindly sent me a box filled with perfectly good fruits and vegetables that would otherwise go to waste. Their mission is to eliminate food waste while helping those who are hungry. I am so honored to be working with such a great company!

Ingredients

 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

Directions

1

Preheat oven to 375 degrees.

2

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.

3

Line two cookie sheets with tin foil or parchment paper and spray with olive oil or avocado oil.

4

Spread veggies onto the trays and season with spices.

5

Bake for 30 minutes. The goal is that they obtain the roasting flavor, but are not burnt or overcooked.

6

Heat 1 can of coconut milk in a large pot until it simmers. Add 2 cups of vegetable stock/broth.

7

Add vegetables into the liquid base and mix. Cover and let simmer on medium low for 15 minutes.

8

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.

9

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!

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! Hungry Harvest kindly sent me a box filled with perfectly good fruits and vegetables that would otherwise go to waste. Their mission is to eliminate food waste while helping those who are hungry. I am so honored to be working with such a great company!
Spicy Red Pepper & Sweet Potato Soup

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