Red Pepper and Sweet Potato Soup


  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 1 jar roasted red peppers, chopped, liquid reserved
  • 1 can diced green chilies
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 3 – 4 cups peeled, cubed sweet potatoes
  • 4 cups vegetable broth
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lemon juice
  • 115 g cream cheese, cubed


  • In a large soup pot, heat the olive oil over medium-high heat.
  • Add the onion and cook until soft.
  • Add in the red peppers, green chilies, cumin, salt and coriander. Cook for 1-2 minutes.
  • Stir in the reserved juice from the roasted red peppers, sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and cover. Cook until the potatoes are tender, 10-15 minutes.
  • Stir in the cilantro and lemon juice. Let the soup cool slightly.
  • Place half of the soup into a blender along with the cream cheese. Process until smooth, then add back into the soup pot and heat through.
  • Season with additional salt, if needed.

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