Roasted red peppers and sweet potatoes come together in this creamy soup that is full of flavor.
Serves: 6 servings
2 tablespoons olive oil
2 medium onions, chopped
1 jar (12 oz) roasted red peppers, chopped, liquid reserved
1 can (4 oz) diced green chiles
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
3 - 4 cups peeled, cubed sweet potatoes
4 cups vegetable broth
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
4 oz cream cheese, cubed
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until soft. Add in the red peppers, green chiles, cumin, salt and coriander. Cook for 1-2 minutes.
Stir in the reserved juice from the roasted red peppers, sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and cover. Cook until the potatoes are tender, 10-15 minutes. Stir in the cilantro and lemon juice. Let the soup cool slightly.
Place half of the soup into a blender along with the cream cheese. Process until smooth, then add back into the soup pot and heat through. Season with additional salt, if needed.