Sweet Potato and Chili Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Carrots

  Raw

  4 cup chopped or 512g

• Sweet potato

  Raw, unprepared

  4 cup, cubes or 532g

• Water

  Plain, clean water

  4 cup or 947g

• Chicken broth bouillon

  Dry, cubes

  4 cube or 16g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and minced garlic and cook, stirring occasionally, until lightly golden and fragrant, 4-6 minutes. Stir in the chopped red chiles and cook 30-60 seconds.
2. Add the chopped carrots, sweet potatoes, water, and bouillon cubes. Bring to a boil, then reduce to a simmer and cook until the vegetables are very tender, about 18-22 minutes.
3. Carefully blend the soup until completely smooth, working in batches if needed and venting the blender lid to release steam. Return the soup to the pot and adjust the consistency with a splash of water if too thick.
4. Season to taste with salt and black pepper, then serve hot.