Sweet Potato, Orange Pepper and Scallion Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 210
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 28
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 7
- Cholesterol
- 7
- Sodium
- 911
- Total: 1 hr
- Active: 1 hr
Ingredients
2 tablespoons bacon drippings
1 cup sliced scallion, white and light green part only
1 cup chopped peeled potato
Pinch of cayenne pepper, plus more, for sprinkling
3 to 4 sprigs fresh thyme
1 garlic clove, minced
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
2 cups diced peeled sweet potato
1 cup chopped orange bell pepper
Chopped fresh cilantro and sour cream, for garnish
Directions
- Heat the drippings in a medium saucepan over medium heat. Add the scallion and cook, stirring, until tender, 3 to 4 minutes. Add the potato, cayenne, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the sweet potato and bell pepper and simmer until the potatoes and peppers are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary, and adjust the consistency with water and seasoning with additional salt and pepper.
- Serve hot with a dollop of sour cream, cilantro and a sprinkle of cayenne pepper.
Cook’s Note
When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.