Apr 18, 2009

Sweet Potato Pepper Soup


I’m repenting! I’ve been neglecting my vegetarian friends. There’s just no fundamental excuse for this *hangs head in shame* But… better late than never, right? Have to say I think a lot of you non-vegetarians will like this soup as well.

Sharing one of my favorite soups here. It’s a beautiful bright orange and thick meal soup. Very creamy, even though there’s not a drop of cream to be found in there. It’s just a simple, healthy soup, chockful of flavor and with a surprising crunchy twist to it. I think you’ll like it!


2 bell peppers
1 large sweet potato
1 leek
1 onion
1/4 tsp turmeric
2 dried bay leaves
4 cups vegetable broth
5 tbsp corn
sweet chili sauce
pepper & salt
butter or oil

Optional: lemon juice



Choose color! Go for yellow, red or orange. No green peppers, though. We’re going to roast them, so use your preferred method. I’ve cut them in half, de-seeded them and used the grill in my oven this time.


Once they were nice and black, I placed them in a glass bowl and covered them with plastic wrap. Set them aside to let them cool off.


Wash and chop a medium sized leek. Discard the dark green leaves; they’re bad news in this soup.


I’ve also coarsely chopped a medium-sized onion. Now don’t give me that ‘duh‘ look!


This is where I buy most of my vegetables. And specifically my madam Jeanette’s, ginger and sweet potatoes. Much to my surprise, they also sold Okra! I thought it was virtually impossible to buy here, so Gumbo it is pretty soon!

That’s the owner you see here. He’s a really nice guy. J-man always gets a banana from him, whoever gives J-man his bananas is his friend for life. They always stuff our kids at the farmers market, with healthy foods, though. Cheese slices, mini buns at the bakery stand, a small handful of raisins here and some banana chips there, things like that. No wonder the kiddo loves going to the market.


Those Dutch vendors sure like to be photographed! This one even posed for me! It was funny when he said “picture picture” in English to me. I turned around and said “I thought we called that ‘foto’ here?” He mistook me for a tourist because of the camera dangling on my chest. I get that a lot.


But back to the recipe. I’ve peeled, washed and cut up one large sweet potato. It was around 7 oz. If this is too sweet for you, you can replace 3.5 oz sweet potato for regular potato as well.


I bought some fresh garlic on the market as well. Love the stuff. The flavor is by far superior to its dried counterpart. I’ve grated 2 small cloves.


I’ve also prepared roughly 4 cups vegetable broth.


Heat 2 tbsp butter or oil in a soup pot or Dutch oven. Add the onions, leeks and garlic. Cook everything, over low heat, for about 5 minutes. Until the onions start to soften.


Add 1/4 tsp turmeric (or curry powder) and two dried bay leaves.


Also get your sweet potato pieces in there. Stir to combine.


Pour in the vegetable broth. You could also use chicken broth, if you like. Or even plain water will work, though you’ll have less flavor to your soup.


Here’s what mine looked like. Bring to a boil, pop the lid and simmer, over low heat, for about 20 to 25 minutes. Until the potatoes are tender.


In the mean time the bell peppers will have cooled off enough for you to handle them. Take the skin off—which is childsplay right now—and finely chop them.


Heat 1 tbsp olive oil and sautee 5 to 6 tbsp drained corn until they turn slightly brown. Corn pretty much takes on the flavor of whatever sauce/liquid you combine it with, so we’ll use that to our advantage. Squeeze a good splash of sweet chili sauce in there, stir, cook for 2 more minutes, then turn the heat off and set the pan aside.


Check the potatoes for readiness.


Remove the bay leaves, add the finely chopped roasted peppers and season with salt, pepper, and (freshly grated) nutmeg. Also add a good splash of lemon juice. I ran out of fresh lemons. Woe is me.


I always use my much beloved immersion blender—or rod mixer, as I like to call it—but you can also transfer the soup to a regular blender or even food processor. Just turn it into a creamy soup.


Garnish with the crispy and spicy corn and throw in some flat-leaf parsley, just because you can. Is this pretty or what? You know this will be a flavor-bomb! I have to admit I’m very proud of the intro and end shots. Love ’em.

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    1. 1

      Wauw, I love those intense color!

      amwtang on Apr 18, 2009 @ 4:25 pm Reply
    2. 2

      Lijkt me heerlijk! Ben zelf nooit zo gek op sweet potatoes -MAAR- ik heb ze ook alleen maar ‘plain’ gehad zeg maar met thanksgiving. Zo met een beetje pit lijken ze me lekker!

      Clauw on Apr 18, 2009 @ 5:23 pm Reply
    3. 3

      Perfect timing. Today my hubby and I were just saying we should make a big pot of soup for my father-in-law as he likes soup in the evenings (he is 90 *smile*)
      So next week I will make this. I think it would be awesome with a little crispy bacon on top too?

      Sue on Apr 19, 2009 @ 4:25 am Reply
    4. 4

      Thank you for a vegetarian posting! I am not vegetarian, but I abstain from meat 3 times a week due to health and environmental reasons. So more vegetarian recipes are very welcome :) And I will definitely try this soup. I always like to cook with vegetables I have never prepared before, like that sweet potato.

      Mae on Apr 19, 2009 @ 10:52 am Reply
    5. 5

      I am so intrigued by this one…I have to try it..not a vegetarian but I adore veggies, sweet potatoes and sweet chili sauce! And I love to get out my immersion blender too..it’s a fun way to play with your food!

      Katie on Apr 19, 2009 @ 4:17 pm Reply
    6. 6

      Wonderful! I can’t wait to try this one too. :)

      I love the photos you took while you were shopping, so vibrant and fresh. They look like they could be used as an advertisement for the market! And the pose and expression on the vendor who wanted you to take his picture is classic. Too funny! :)

      Jessica the hedgehog on Apr 19, 2009 @ 4:43 pm Reply
    7. 7

      This definitely sounds like a lovely soup to make and try. I love how you make all those how-to shots, but how do you do that while cooking? Is there someone else shooting while you cook (or do you shoot while someone else is cooking?) I was just wondering how you manage it, as they look very good!

      Simone (junglefrog) on Apr 19, 2009 @ 10:40 pm Reply
    8. 8

      Is your sweet chili sauce the same as our chili sauce here in the states or is it something different?

      Lindie on Apr 20, 2009 @ 2:02 am Reply
    9. 9

      Simone, that became a second nature. I’ll use a tripod, or shoot with my right hand while performing the action with my left hand. I’ll often also use an extra pair of hands, everyy visitor is a potential candidate :)

      Lindie, I think they’re the same.

      Kay on Apr 20, 2009 @ 7:26 am Reply
    10. 10

      I just bought all the ingredients to make this soup! Very exciting! I’m guessing it serves about 4, yes?

      Robin on Apr 26, 2009 @ 12:00 am Reply
    11. 11

      This soup is fantastic!!! A great Sunday choice for a cool, overcast day!! I also think it would taste great with a smidge of parmeson or asiago on top if you don’t like corn. Thanks so much for this recipe!

      Tracy T. on May 17, 2009 @ 6:47 pm Reply
    12. 12

      Great pictures! I don’t usualy follow exact recipes while cooking soups, just use what I have, but your whole post I have readed with all attention just because the process is so beautifull and taken so nicely.

      Seven Dumplings on Dec 12, 2010 @ 8:27 pm Reply
    13. 13

      Yum, I just made this soup.  I added a titch of maple syrup to balance the sweet chili sauce and it was delish!

      Piper Largent on Feb 3, 2011 @ 8:11 pm Reply
    14. 14

      Yeah !   I’m a vegetarian and always look for new and exciting recipes to try.  You’re a doll!  Thanks so much.

      Anni on Jan 5, 2012 @ 8:14 pm Reply
    15. 15

      also I would like to know the name brand of your utensils – they look awesome and perhaps we can purchase them in California.

      Anni on Jan 5, 2012 @ 8:16 pm Reply
    16. 16

      Deze soep ga ik zeker maken. Zoals meer recepten van je blog. Superlekker! Bedankt hiervoor. Jammer dat onze dochters niet veel eten/ lusten, zo te zien lust je zoon alles!

      Caroline on Dec 10, 2013 @ 1:15 pm Reply
      1. Ik ben inderdaad gezegend met een kind dat eigenlijk -behalve broccoli en sla- alles lust! En zelfs broccoli eet hij nog, als er maar pasta met saus bij zit :)

        Kay on Dec 10, 2013 @ 1:34 pm Reply
    17. 17

      Just made the soup for this evening, but it smells so lovely… had to try it. It’s delicious! Perfect food for this grey may day. ;)

      Josche on May 2, 2014 @ 2:09 pm Reply

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