Last night I wanted to use up a few sweet potatoes that were lingering in my pantry. There are lots of sweet potato soup recipes out there, many of which have bacon. Bacon is easy (and not what Carry eats). I gravitated toward roasted red bell peppers and coconut milk instead. The results were marvelous!
Sweet Potato & Roasted Red Pepper Soup
6 cups chopped sweet potatoes
One 14-ounce jar roasted red bell peppers, drained
1 small yellow onion, roughly chopped
3 cloves garlic, roughly chopped
3/4 cup flaked, unsweetened coconut
1 1/2 cups water
1 cup vegetable broth
2-3 tbsp lime juice, optional
salt and red pepper flakes, to taste
Combine the sweet potatoes, red bell peppers, onion and garlic in large soup pot and set aside. In a blender, blend the coconut, water, and vegetable broth until smooth and creamy. Add coconut mixture to vegetables and simmer until sweet potato is soft. Blend the soup in batches until smooth. Stir in the lime juice, if using, and garnish with cracked pepper and red pepper flakes.