Spicy Sweet Potato Soup

Ingredients

• 3 large sweet potatoes (peeled and chopped)
• 1 teaspoon olive oil
• 1 yellow bell pepper
• 3 green onions (including white part, chopped)
• 2 teaspoons red chili paste (I used Gourmet Garden's or 1 red chili, chopped and seeded if you'd like less heat)
• 1 teaspoon minced ginger
• 1 teaspoon Chinese Five Spice
• 6 cups low sodium chicken or veggie broth (I love Better Than Bouillon's broth)
• Salt (to taste)
• 5 ounce canned coconut milk
• Sriracha (cilantro, and lime for serving)

Instructions

1. 1

   Heat the olive oil in a large soup pot over medium heat. Add the bell pepper and saute until softened and browned a bit on the edges, about 4 minutes. Add the green onion and saute for an additional minute.

2. 2

   Add the sweet potatoes, chili paste, ginger, Chinese Five Spice, and broth. Bring the mixture to a boil over high heat then reduce heat to medium and cook until sweet potatoes are softened, 7-10 minutes. Taste the soup and add salt as needed.

3. 3

   Transfer the soup to a blender or food processor or use an immersion blender to puree it until smooth. Blenders should only be filled half full to avoid a steam-splosion. Return soup to pot and stir in coconut milk.

4. 4

   Serve in a bowl with a swirl of sriracha and chopped cilantro.