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American · Soup
Sweet Potato and Red Pepper Soup
Sweet potato and roasted peppers make a velvety, lightly spiced soup, finished with browned corn that adds sweetness and a toasty edge.
- YieldServes 4
- Hands-on25 min
- Total47 min
- Difficulty
Ingredients
- 2 tbspextra-virgin olive oil, divided
- 1½ cupsfrozen yellow corn, thawed
- 1 cuponion, chopped
- 2 clovesgarlic, large, finely chopped
- 480 mllow-sodium vegetable broth
- 240 mlwater, plus more to thin
- 2 tbsptomato paste
- 225 gsweet potato, 1 large, peeled and cut into bite-sized chunks
- 1roasted red bell peppers, 12 oz (340 g) jar, preferably fire-roasted, drained
- 1½ tspchili powder, plus more to taste
- 1 tspground cumin
- ½ tspsalt, plus more to taste
- to tasteblack pepper, freshly ground
- ¼ cupfresh cilantro, finely choppedoptional
To serve
- to tastehot sauceoptional
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