Roasted Red Pepper Sweet Potato Chipotle Soup

Quicker to Make Than it is to Say

Serves 4
1 Large Sweet Potato, Peeled and Cut into 1" Cubes
1 Jar of Roasted Red Peppers, Drained, or 2 freshly Roasted, Peeled, and Cored Red Peppers
1/2 Large Sweet Onion Chopped
1/2 Tsp. Paprika
1/2 Tsp. Chipotle Powder
1 Tbsp. Olive Oil
Salt to Taste (Approx 2 Tsp.) 
4 C. Water
Sour Cream (optional)

Heat the olive oil in a large pot and add the onion. Once the onion has become translucent, add in the sweet potato, salt, paprika and chipotle. Saute until the spices become fragrant, about 2 minutes. Add the peppers and water and bring to a boil. Reduce to a simmer and cook until the sweet potatoes are very tender. Turn off the heat and let cool for 5 minutes. Using an immersion blender or a food processor, puree the soup. Serve hot with a dollop of sour cream. If vegan you can use some Better Than Cream Cheese as a creamy substitute.

Tip: Mason Jars are a great way to store soups! They take up way less space in the fridge that a tupperware!


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