Sweet Potato & Yellow Pepper Soup

Let me just start off with saying this: Parks and Recreation is not a mere T.V. show folks.  It’s an addiction.  If anyone else feels the same way, leave a comment so I know I’m not alone.  There’s  no way I possibly could be.
Sorry I didn’t post anything last week.  I was on a trip with (1) no access to a stove and (2) slow Internet connection.

But here’s some fantastic news…it snowed ALL day today.  Not even on and off, you guys.  It literally was consistent throughout the day.  Sooo, I decided to make soup again.  To be more specific, I decided to make orange soup again.  If you haven’t seen my last post and don’t know what I’m making a reference to, click here.

Today, I made sweet potato and yellow pepper soup.  It seemed as if it would warm me from the inside out.  Also, it gave me an excuse to watch Parks and Rec. without feeling unproductive.  I don’t know, is my reasoning completely illogical?

Anyway, this soup’s original recipe called for pumpkin but since I made a squash soup last time I posted, I decided against that.  Sweet potatoes are another one of my loves so I used those instead.  This soup has a lovely winter-y feel to it without being heavy and too filling.

Let’s get cooking.

What you’ll need:

1 tablespoon olive oil

2 large yellow bell peppers, cut lengthwise

2 medium sweet potatoes

1 medium yellow onion, chopped

2 medium carrots, chopped

2 garlic cloves, chopped

1/2 teaspoon paprika (roughly)

5 cups chicken(or vegetable) broth, divided

freshly ground black pepper

pepitas (pumpkin seed kernels) toasted


Preheat your oven to 350˚F.  Put the sweet potatoes in a pie plate or a large dinner plate(make sure it’s microwavable).  Cut two slits in the potatoes so steam can be released.  Put the sweet potatoes in the microwave for 5 minutes, flip them over, microwave for another 5.  The potatoes should be sort of soft but not so soft that you could eat them.  When the potatoes are done microwaving, wrap them in foil, individually.  Place them in the oven and check every ten minutes to see if they’re done.  Mine took 20 minutes.

While you wait for the potatoes, chop all the vegetables.  Heat 1 tablespoon olive oil in a large pot.  Throw the peppers, onion, and carrots in.  Sauté for 10 minutes.  Add the garlic and paprika, sauté for one minute.  Next, add 3 cups of the chicken broth and as much pepper as you please.  Bring the mixture to a boil then let it simmer on low heat for 20 minutes.

When your sweet potatoes are finished, cut them in half horizontally and place them in a high speed blender(I used m VitaMix).  Add a couple tablespoons of water so the potatoes don’t get stuck.  Blend on medium speed until the potatoes look like they’re pureed.

After the soup simmers down, place half of it into the blender.  Take the plastic cap out of the middle and cover it with a clean dish towel(so the steam can escape).  Blend the soup until it looks creamy.  Do the same with the other half.  Now, put the mixed soup back into the pot and back on the stove over low heat.

Add the remaining two cups of chicken broth and sweet potatoes.  Mix frequently for 10 minutes while the soup is simmering.

To toast the pepitas, heat a small pan on medium high heat.  Take about a handful of pepitas and place them in the heated pan.  Now, shake the pan around(I felt like Julie in Julie and Julia when I did this) so the seeds don’t burn.  You will hear popping and crackling and everything will feel cozy.  The toasting process only takes about a minute.  Toast the kernels until they are golden brown.

Now, dish out some soup, sprinkle it with pepitas, and spread the love!


Recipe adapted from Cooking Light

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