I’ve been on a roll with making soups lately and can you blame me? Once the cold weather hits, all you want is something delicious that warms your bones and this Spicy Cilantro Lime Sweet Potato Soup does just the trick. This is also one of the easiest soup that I’ve made to date. The sweet potato, onion, and red bell pepper get roasted to perfection in the oven while a simple mix of chicken broth, lime zest, juice, and fresh cilantro simmer together in the stock pot. Throw it all together, blend, and you’re done! It makes for a bright, spicy, and flavorful soup that’s perfect to enjoy on those cold winter days.
And bonus: This is a good one to make a double batch of and freeze half of it for later!
Spicy Cilantro Lime Sweet Potato Soup
(makes 4 to 6 servings)
3 large sweet potatoes, peeled and cut into cubes
1 large red bell pepper, cut into strips
1/2 large yellow onion, sliced
2 Tbs olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp cayenne pepper
3 cups chicken or vegetable stock
1 cup fresh cilantro, finely chopped
Zest and juice from 1 lime
1/2 cup of plain almond milk (or whatever type of milk you drink)
Fresh bell pepper, finely chopped
Preheat oven to 375 degrees F and line with foil (optional, but makes for less cleaning).
Add sweet potato, bell pepper, and onion to prepared baking sheet and drizzle with the two tablespoons of olive oil. Sprinkle seasonings over the top and then place in the oven to bake for 25 to 30 minutes or until sweet potatoes are tender.
While the vegetables are in the oven, add chicken stock, lime zest, and lime juice to a large stockpot and bring to a simmer over medium to high heat. Once the vegetables are done, add them to the stock pot along with the cilantro. Use an immersion blender and blend until completely smooth.
If you don’t have an immersion blender you can use a food processor or regular blender, but I recommend letting everything cool down for a bit before blending in batches. Sometimes the steam and vibration can blow the top off your blender, so remove the chicken stock mix from the heat and allow the pan of vegetables to cool before combining and blending.
Once the soup is blended smooth, stir in a half cup of milk (doesn’t matter what kind.. except for maybe chocolate.. eww), season with a bit of salt and pepper, then serve.
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