Moroccan Sweet Potato Soup
Warm-up on a cold day with this tasty soup! Using Red Sun Farms peppers and tomatoes, this soup is flavorful and delicious. Be prepared to make another batch because it won't last long...
Timing
15
35
Easy
What You'll Need
Directions
- Put a large saucepan on the stove on medium-high heat. Add the olive oil and onions. Lightly sauté for 2 minutes.
- Add the sweet potatoes, garlic, turmeric, cumin, coriander, and cayenne (if desired) and continue to sauté for another 2 minutes. Stir frequently.
- Add the broth and bring to a boil. Lower to a simmer and cook for 10 minutes or until the sweet potatoes are soft.
- Puree the soup with a hand blender or transfer to a regular blender and blend until smooth.
- Put the soup back on the stove and add the peppers. Bring to a boil again and lower to a simmer. Simmer for 5 minutes.
- Add the tomatoes and spinach and heat thoroughly. Add the lemon juice and honey. Season with sea salt and pepper to taste.
- Remove from the heat and add the yogurt.
- Soup can be frozen for future use.
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