Delicious flavors come together in this creamy Roasted Red Pepper and Sweet Potato Soup that is full of flavor.
Course Soup
Cuisine American
Keyword Roasted Red Pepper and Sweet Potato soup, soup recipe
Prep Time 25 minutesminutes
Cook Time 30 minutesminutes
Total Time 55 minutesminutes
Servings 6servings
Calories 245kcal
Author Deborah Harroun
Ingredients
2tablespoonsolive oil
2medium onionschopped
1jar12 oz roasted red peppers, chopped, liquid reserved
1can4 oz diced green chiles
2teaspoonsground cumin
1teaspoonsalt
1teaspoonground coriander
3 - 4cupspeeledcubed sweet potatoes
4cupsvegetable broth
2tablespoonsminced fresh cilantro
1tablespoonlemon juice
4ozcream cheesecubed
Instructions
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.
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.
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 HomeNutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.