Ginger Chili Sweet Potato Soup Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1 tablespoon vegetable oil
1 cup diced onion
1 tablespoon each minced garlic and gingerroot
1 tablespoon chili powder
1/2 teaspoon salt
Freshly ground black pepper
1 can (19-ounce size) sweet potatoes, drained
1 cup corn kernels, drained if canned or thawed if frozen
3 cups vegetable or chicken stock
1 roasted red pepper, chopped
1 tablespoon lemon juice

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Directions:

In a large saucepan, heat oil over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, chili powder, salt, and black pepper to taste and cook, stirring, for 1 minute. Add sweet potatoes, corn kernels and stock. Bring to a boil.

Reduce heat to low and simmer 10 minutes. Stir in red pepper. Using a slotted spoon, transfer solids to a food processor or blender. Add 1/2 cup of the cooking liquid and process until smooth. Return mixture to saucepan and stir in lemon juice. Ladle into bowls and serve immediately.

Tips: One chopped roasted red pepper makes about 1 cup. Purée the soup in the saucepan using a hand-held blender.

Easy Extra: Garnish with roasted red pepper strips just before serving.

This recipe from CDKitchen for Ginger Chili Sweet Potato Soup serves/makes 4