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Soups and leftovers go hand in hand. Making a soup out of whatever you have left in the fridge at the end of the week is one of the easiest ways to clear out the fridge before restocking and helps use up all the odds and ends I tend to find lurking on my “eat first” tray. This sweet potato soup was the love child of my leftovers this week and I have to admit it is DELICIOUS!
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Both sweet potato and bell peppers are pretty sweet on their own, so I toned them down and warmed them up with some toasty cumin seed and fresh thyme. You may be tempted to skip the lemon juice at the end, but don’t! The acidity brightens everything up, balances out the inherent sweetness and adds a zippy finish to this bowl of comfort. I’ve already stashed a batch of this Sweet Potato Soup away in the freezer for one of those dreary winter days to come!
To make this Sweet Potato Soup, I used up some leftover roasted sweet potato I happened to have by pureeing it with some stock. (My blender is so finicky that it needs the extra liquid to make a puree. My kitchen goal in life right now is to replace it. A girl can dream about a Vitamix, right?). If you don’t have any to hand, or just want to make this RIGHT NOW, I really recommend this brand of organic sweet potato puree.
I finished off the Sweet Potato Soup with some fresh thyme, a smattering of red pepper flakes and some coconut cream made from my favorite coconut milk. I used these little squeeze bottles to dot the soup with the coconut cream, then dragged a skewer through to make the swirls.Print
Sweet Potato Soup with Bell Peppers, Lemon & Thyme
This sweet potato soup is livened up with mixed bell peppers, plenty of herbs and a generous squeeze of lemon juice to brighten up the bowl!
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 6 cups
- Add the avocado oil to a large saucepan or dutch oven over medium-low heat. Saute the onion and peppers until slightly softened.
- Either puree the leftover sweet potato with 2 cups of stock and add to the pan with the remaining 2 cups of stock OR add the sweet potato puree and the stock to the pan.
- Add the cumin and turn up the heat so that the soup comes to a simmer.
- Simmer until the peppers are tender, about 20 minutes.
- Add the lemon juice, fresh thyme and season to taste with salt and pepper.
- Serve as is, or blend until smooth – however you prefer!
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