Spicy Sweet Potato Red Pepper Soup Recipes

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
• Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
• Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

Steps:

• In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
• Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
• Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
• Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.

Steps:

• After sweet potatoes are boiled, drain, put back into dutch oven or large pot, add stock.
• Add diced roasted red bell peppers (roast your own if you like), butter & sauteed onion to potatoes & broth mixture.
• Blend until smooth with a stick blender (or regular blender).
• Season to taste, adding sugar if you think you need it.
• Serve in bowls, adding about a tablespoon of goat cheese to each serving.
• Drizzle each bowl with a little hot chili oil, which you can find in asian markets.

Steps:

• Heat oil in a stockpot over medium heat. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add cumin, turmeric, paprika, and pepper flakes, then sweet potatoes, diced tomatoes, and jalapeno. Add enough broth to cover potatoes.
• Cook until potatoes are tender, 15 to 30 minutes depending on how small you cut the potatoes. Add coconut milk and peanut butter; stir. Add spinach to the top; cover and steam until tender, 2 to 3 minutes.
• Squeeze some lime juice over the pot or the individual bowls.

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and the tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and add the peppers, paprika, and another 1/2 teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.
• Add the potatoes, stock, and bouquet garni and bring to a simmer. Add salt to taste, 1 to 2 teaspoons, cover and simmer over low heat for 1 hour. Remove the bouquet garni.
• Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired.

Steps:

• Combine spices in a small bowl. In a medium saucepan, heat butter and oil over medium heat. Add leeks and onion; cook until translucent, about 8 minutes. Sprinkle with spices; add sweet potatoes, squash, and carrots. Stir well to combine.
• Add chicken stock to the mixture in the saucepan, and simmer over low heat, partially covered, until vegetables are tender, about 40 minutes. Season with salt and pepper. Remove from heat.
• Transfer half the soup to a blender, working in batches, if necessary, so as not to fill jar more than halfway; process until smooth. Return puree to saucepan; place over low heat until heated through. Serve hot; garnish each bowl with a handful of radish sprouts, if using.

Steps:

• Melt butter in a large saucepan over medium heat.
• Add the onion and garlic.
• Cook for 5-8 minutes or until onions are tender.
• Add the red peppers.
• Continue cooking for 5 minutes.
• Add the stock, freshly ground pepper and salt.
• Bring to a boil.
• Reduce heat, cover and simmer for 25 minutes.
• Put soup through a food mill to remove the pepper skins.
• Return to saucepan.
• Add cream and heat through without boiling.

Steps:

• Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.
• Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.