Roasted Red Pepper and Sweet Potato Soup

Roasted red peppers and sweet potatoes come together in this creamy soup that is full of flavor.

Have you ever felt like if you just got organized and caught up on everything, that you’d be able to stay on top of it?

That seems to be my biggest struggle lately. I feel like I spend the majority of my time chasing after things that should already be together, or already done.

So – I didn’t really plan on posting this recipe today. Mainly because I have another sweet potato recipe coming at you this week. (Although really – can you have too many sweet potato recipes? I think not!!) But also because I actually just made this yesterday, and I have a ton of older recipes that I was planning on sharing first.

But, as I went to type up the post for another recipe, I realized I didn’t know where I put the recipe. And since I was so unorganized, I couldn’t find where I put that recipe. So needless to say, there will be time spent today searching high and low for misplaced recipes. This is what I mean by spending all of my time chasing after things!!

But it’s not a huge loss, because it just means that I’m sharing this recipe sooner!! We had our monthly family dinner last night, and did soup and salad. This soup was my contribution. I really had no idea how it was going to turn out. I made it in the morning before church, then after church headed to dinner – not even thinking to try the soup to make sure it was ok.

Luckily, it all went well, and the soup was a hit. I did end up wanting a little more salt, but it was creamy and full of spice – and my brother in law couldn’t believe that it didn’t have cream in it. It does have a little bit of cream cheese in it, but besides that, this is actually full of good for you ingredients.

I’d say this is a great way to get through the rest of the winter!!

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Roasted Red Pepper and Sweet Potato Soup

 

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Prep time

25 mins

Cook time

30 mins

Total time

55 mins

 

Roasted red peppers and sweet potatoes come together in this creamy soup that is full of flavor.

Serves: 6 servings

Ingredients

• 2 tablespoons olive oil
• 2 medium onions, chopped
• 1 jar (12 oz) roasted red peppers, chopped, liquid reserved
• 1 can (4 oz) diced green chiles
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 3 - 4 cups peeled, cubed sweet potatoes
• 4 cups vegetable broth
• 2 tablespoons minced fresh cilantro
• 1 tablespoon lemon juice
• 4 oz cream cheese, cubed

Instructions

1. In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until soft. Add in the red peppers, green chiles, cumin, salt and coriander. Cook for 1-2 minutes.
2. Stir in the reserved juice from the roasted red peppers, sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and cover. Cook until the potatoes are tender, 10-15 minutes. Stir in the cilantro and lemon juice. Let the soup cool slightly.
3. Place half of the soup into a blender along with the cream cheese. Process until smooth, then add back into the soup pot and heat through. Season with additional salt, if needed.

Notes

adapted from Taste of Home

3.5.3226

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