Spicy Sweet Potato Soup

• 1 teaspoon Olive Oil
• 1 Yellow Bell Pepper, Stem And Seeds Removed, Chopped
• 3 Green Onions, Including The White Part, Chopped
• 3 Large Sweet Potatoes, Peeled And Chopped
• 2 teaspoons Red Chili Pepper Paste
• 1 teaspoon Minced Ginger
• 6 cups Low Sodium Chicken Broth
• 1 teaspoon Chinese Five Spice
• Salt To Taste
• 5 ounces, fluid Can Coconut Milk
• Sriracha, Lime, And Cilantro For Serving

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 onions and saute for an additional minute. Add the sweet potatoes, chili paste, ginger, broth and Chinese Five Spice. 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.
2. Transfer the soup to a blender or food processor or use an immersion blender to puree it until smooth. I had to puree mine in 3 different batches in my blender to avoid splattering scalding hot soup everywhere. Return soup to pot and stir in coconut milk. Heat until warmed through.
3. Serve in a bowl with a swirl of Sriracha and chopped cilantro.
4. Recipe adapted from Jilly Inspired.

olive oil, yellow bell pepper, green onions, sweet potatoes, red chili pepper, ginger, chicken broth, spice, salt, coconut milk, cilantro

Taken from tastykitchen.com/recipes/soups/spicy-sweet-potato-soup/ (may not work)