Roasted + Slow = Win.
Pictures of soup are stupid. Photography is hard.
Rarely do I completely nail a recipe on the first try. This one was way too easy. There are lots of sweet potato soup recipes out there, many of which have bacon. Bacon is easy. Cooking without bacon is not as easy. Adding roasted red peppers to a sweet potato soup was simply a gut feeling that ended up working out marvelously. I am always about the easy factor, knowing it often makes the difference between people actually making the recipes instead of just sharing them. This is one of those easy recipes that fools you into thinking you are better at cooking than you actually are, or maybe it just makes your life easier. Dump stuff into pot, blend it up, reap compliments, and try to remain humble. I made this recipe a second time to make sure it wasn’t a fluke. No fluke, just pure awesome. Simple things excite me folks. I hope this recipe brings you as much joy as it did for me.
- 2 huge sweet potatoes, peeled and cubed. Measured this is about 6 cups of cubes.
- One 14 ounce jar of roasted red peppers in water (drained).
- One 14 ounce can of coconut milk. I use TJ’s light brand as usual.
- 1 cup of chicken stock.
- 1 small yellow onion, large dice.
- 2 cloves of garlic.
- 1/2 tsp black pepper.
- 1/2 tsp red pepper flakes.
How you make it:
- You dump everything into your slow cooker.
- You let it cook for 4 to 6 hours.
- You blend it with an immersion blender, food processor, or blender. I chose not to blend it all the way to leave some chunks of potato.
- You eat it and feel smart and good at cooking and stuff. Garnish it with red pepper flakes or chipotle flakes if you are fancy.
Before Slow Cooking
After the magic happens…
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