Spicy Sweet Potato Soup
The phrase “I love fall” is pretty high on the list of overused phrases. Seriously though, I don’t know anyone who hates the season, its just that some of us admit we love it more willingly than others. The pumpkin spice craze? Not so much. Now I love pumpkin spice lattes and candles as much as the next person – but its so overdone at this point, its really gotten out of hand. Anyway, rant over, moving on to the recipe.
SPICY SWEET POTATO SOUP. This recipe is one way to embrace fall flavors if you’re not into the pumpkin spice craze. Or maybe you like sweet potatoes. Or both. I’m really into my Instant Pot these days, see recipe notes for Instant Pot instructions.
Sweet potato is the star of this show obviously, the cast of supporting characters includes green bell pepper, and the age old trinity of onions, carrots, and celery. Mirepoix is the fancy word for that, in case you were wondering. You’re welcome. Anyway, pair this soup with some warm crusty bread and a side of roasted veggies or a bright salad for a hearty healthy meal.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 3 Sweet Potatoes Peeled and cut into bite size chunks
- 3 Carrots Peeled and cut into bite sice pieces
- 1 Large Red Onion chopped fine
- 3 stalks Celery Chopped into bite size pieces
- 1 Green Bell Pepper Chopped into bite size pieces
- 1.5 tbsp Chopped Ginger
- 3/4 tsp Turmeric
- 3/4 tsp Cumin
- 1/2 tsp Red Chilly/Chipotle Chile Powder
- 1/2 tsp Black pepper
- Salt to taste
- 3 cup Vegetable Stock
- 2 cups Water
- 3 tbsp Butter or Oil
Ingredients
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- In a large saucepan, add the butter/oil and chopped onions. Saute over medium high heat until the onions just start to sweat, about 2 minutes.
- Add the ginger and saute for another 2 minutes, stirring occasionally. Next, add the green bell peppers and saute for another minute.
- Next add the sweet potatoes, celery, and carrots along with all the spices. Mix well to combine and saute for a minute or two.
- Add in the water/veg stock, stir everything together.
- Turn the heat down to medium. Cover and cook until veggies are tender. The cooking time depends entirely on the size of your chopped veggies - the smaller you chop them, the faster they'll cook.
- Remove pan from heat. Use an immersion blender/electric blender to puree the contents of the pan.
- Pour the puree back into the saucepan if using electric blender, and place the pan over low heat.
- Add veg stock or water to adjust the consistency if the soup is too thick. I find 5 cups of liquid to be perfect, but you can add more if you want a runnier soup.
- Check seasonings and serve hot.
- Top with a dollop of greek yogurt, chives or green onions, and crushed saltine crackers for a nice crunch! I garnished mine with a sprinkle of smoky paprika.
- I prefer to use a combination of vegetable stock and water for the liquid because veg stock alone can sometimes overpower the taste of the ingredients in the recipe.
- If you dont have veg stock, you can still make this recipe using water only - the fresh chopped veggies have plenty of flavor.
- Try adding red or yellow bell peppers instead of green.
- The chili powder and black pepper should be adjusted to your taste, if you're worried about spice, feel free to skip one or the other.
INSTANT POT DIRECTIONS:
- Turn on Saute mode for 30 mins and follow recipe instructions as listed.
- Once you add the water/veg stock, cancel saute mode, turn on pressure cook mode (high).
- Set the pressure cook time to 6 minutes. Cover. Make sure the pressure release valve on the lid is set to "Sealing" mode.
- Once 6 minutes are up, allow 10 minutes of resting time before releasing the pressure and opening the lid.
