Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Submitted by Lesley Levinski

Ingredients:

• 4 sweet potatoes
• 2 red peppers
• 1 can of coconut milk
• 4 cups of vegetable or chicken broth
• 2t cumin
• 1/2t cayenne pepper
• 1/2t onion powder
• Salt and pepper to taste

Directions:

1. Peel the sweet potato, chop them and put them on the stovetop to boil for 15 minutes or until soft.
2. Roast the whole red peppers in the oven at 400 degrees Fahrenheit for 10 minutes. Once roasted, remove the core of the pepper and chop the flesh into a soup pot.
3. Drain the sweet potatoes and add to the soup pot.
4. Add the can of coconut milk and blend, using an immersion blender or transfer to your standing blender.
5. Add the cumin, onion powder, and cayenne pepper to the soup pot and mix in.
6. The soup base will be quite thick, add enough stock to obtain your desired consistency of soup. I added all 4 cups of stock and it turned out lovely!
7. Add salt and pepper to taste, and enjoy!

Notes:

Feel free to serve this soup with a dollop of sour cream or yogurt on the top. You can also garnish with red pepper flakes, parsley, or any herb to your liking!