Spicy Southwest Roasted Red Pepper Sweet Potato Soup

Santa Fe Sweet Potato Soup Recipe

Description:

This Santa Fe Sweet Potato Soup is a spicy southwestern delight with a hint of roasted red peppers. It’s perfect for warming up on chilly days and fills your home with a delightful aroma. If you’re short on time, you can use pre-prepared roasted red peppers to streamline the cooking process without sacrificing flavor.

Recipe Details:

Ingredients:

• 2 red bell peppers
• 2 dried New Mexico chile peppers
• 2 cups boiling water
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeno chile, seeded and minced
• 2 tsp salt
• 4 tsp dried oregano leaves
• 1 lb sweet potatoes, peeled and diced
• 6 cups vegetable broth
• 2 cups frozen corn kernels
• Zest of 1 lime
• Juice of 2 limes
• 1/2 cup fresh cilantro, chopped
• Olive oil

Instructions:

1. Preheat Oven and Prepare Peppers:

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   • Preheat your oven to 400°F (200°C).
   • Place the red bell peppers on a baking sheet and roast, turning occasionally, until the skin is blackened, about 25-30 minutes.

2. Prepare Dried Chile Peppers:

   • While the bell peppers are roasting, place the dried New Mexico chile peppers in a bowl with the boiling water. Let them soak for about 30 minutes until softened.

3. Handle Roasted Peppers:

   • After roasting, transfer the red bell peppers to a bowl and cover with plastic wrap. Let them sit for 15 minutes.
   • Remove the blackened skin from the roasted peppers, then remove the stems and seeds. Slice the peppers thinly and set aside.

4. Prepare Dried Chile Peppers:

   • Remove the New Mexico chile peppers from the soaking liquid, discard the liquid, and remove the stems and seeds. Chop the chiles into small pieces and set aside.

5. Cook Onion and Spices:

   • In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until tender, about 5-7 minutes.
   • Add minced garlic, minced jalapeno chile, salt, and dried oregano leaves. Stir until fragrant, about 1-2 minutes.

6. Combine Ingredients in Crockpot:

   • Transfer the cooked onion mixture to a slow cooker (crockpot). Add the diced sweet potatoes, chopped New Mexico chiles, and vegetable broth. Stir to combine.

7. Slow Cook:

   • Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the sweet potatoes are tender and cooked through.

8. Blend Soup:

   • Once cooked, remove the vegetables from the slow cooker. Transfer them along with 1-1 1/2 cups of the cooking broth to a blender or food processor. Blend until smooth.

9. Add Final Ingredients:

   • Return the pureed mixture to the slow cooker. Add the frozen corn kernels, lime zest, and lime juice. Stir to combine.

10. Finish Cooking:

    • Cook on high for an additional 20-25 minutes, until the soup is heated through and flavors are well combined.

11. Serve:

    • Ladle the Santa Fe Sweet Potato Soup into bowls. Garnish with chopped fresh cilantro and slices of roasted red pepper.

Nutritional Information (per serving):

• Calories: 179.6
• Fat: 2.9g
  • Saturated Fat: 0.4g
• Cholesterol: 0mg
• Sodium: 443mg
• Carbohydrates: 37.6g
  • Fiber: 5.4g
  • Sugar: 7.2g
• Protein: 4g

Recipe Notes:

• This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Flavors tend to develop even more after a day or two.
• For a creamier texture, you can add a splash of coconut milk or cream before serving.
• Adjust the spiciness by varying the amount of jalapeno chile used, or by leaving some seeds in for extra heat.

This Santa Fe Sweet Potato Soup recipe is a perfect blend of spicy and comforting flavors, ideal for those looking to enjoy a taste of the southwestern U.S. with a vegan twist.