Spicy Sweet Potato and Pepper Soup

Ingredients

• 11 tablespoon olive oil(13.5g)
• 21 red onion(110g)
• 31 white onion(110g)
• 44 garlic cloves(16g)
• 52 large sweet potatoes, peeled and diced(500g)
• 62 bell peppers, chopped(300g)
• 71 can (14.5 oz) diced tomatoes(411g)
• 84 cups vegetable broth(960g)
• 91 teaspoon ground cumin(2.3g)
• 101 teaspoon smoked paprika(2.3g)
• 110.5 teaspoon chili powder (or cayenne, to taste)(1.15g)
• 120.5 teaspoon ground coriander(1.15g)
• 130.5 cup coconut milk (optional, for creaminess)(120g)
• 141 teaspoon salt(6g)
• 150.5 teaspoon pepper(1.15g)
• 1610 grams fresh cilantro (optional, for garnish)(10g)

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic, sauté until soft and fragrant.
2. 2Add the diced sweet potatoes and bell peppers, cooking for 5–7 minutes, stirring occasionally.
3. 3Stir in the cumin, smoked paprika, chili powder, coriander, salt, and pepper. Cook for 1–2 minutes until fragrant.
4. 4Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and let it simmer for 20–25 minutes until the sweet potatoes are soft.
5. 5Blend the soup using an immersion blender or transfer to a blender to puree until smooth.
6. 6Stir in coconut milk if you want a creamier texture. Adjust seasoning if necessary.
7. 7Serve hot, garnished with fresh cilantro.