Sweet potato and toasted corn soup with roasted red pepper

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
4 teaspoons virgin coconut oil

1 cup corn

1 1/2 cups onion

3 cloves garlic

1 sweet potato

1 1/2 cups vegetable broth

1 tablespoon tomato paste

1/2 cup roasted red pepper

1/2 teaspoon cumin

1/2 teaspoon crushed red pepper flakes

pinch of cayenne

pinch of cinnamon

salt, pepper to taste

1/4 cup fresh cilantro

hot sauce

soy yogurt


  • In a medium stock pot, heat 1 tsp. coconut oil over medium heat. Add the corn and cook, stirring for 3-5 minutes. Set corn aside.
  • Add the remaining coconut oil and add onions, cook for about 3 minutes. Add the garlic and cook for another 2 minutes.
  • Add broth, tomato paste, sweet potatoes, roasted red peppers, and spices and bring to a boil. Reduce heat and let simmer for 15-20 minutes, stirring occasionally.
  • Transfer soup to a blender in batches and blend until smooth. Return to the pot, add the corn and fresh cilantro, cooking over low heat until soup is warm and ready to serve.

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