As Winter transitions into Spring, heavy and hearty soups make way for their lighter counterparts. This is one of those soups that has an extra Spring in it's step with the addition of sweet potatoes and the kick of chili powder.
- 1/4 cup of extra virgin olive oil
- 1 small onion, diced
- 2 medium carrots, diced
- 2 yellow bell peppers, chopped
- 2 orange bell peppers, chopped
- 2 small sweet potatoes (or 1 large), peeled and chopped
- 2 cups of chicken broth (you can use vegetable broth, but I find chicken broth adds more depth of flavor)
- 1 sprig of fresh Thyme
- 1 teaspoon Turmeric
- Pinch of Chili powder
- Lemon juice, freshly squeezed
- Italian parsley, freshly chopped
In a heavy pot, heat the oil over medium heat and add the onions, carrots, a generous pinch of salt, Turmeric and a pinch of black pepper. Cook for 5-7 minutes until all of the vegetables are tender when pierced with a fork. Add the peppers and cook until soft, about 6 minutes. Add the sweet potato, season with a little more salt and pepper, and add the broth. The broth should just cover the veggies. Bring to a boil, and then lower the heat to low, cover and simmer for about 20 minute until all of the vegetables are tender.
Turn off the heat. Using an immersion blender process the soup until it is a smooth consistency. You can also do this step in a blender. Taste and adjust the seasonings. You may want to add another dash of Turmeric, or an extra pinch of Chili powder. If using a blender, return the soup to the pot, and keep warm until serving.
To serve, ladle into bowls and garnish with parsley, extra drizzle of olive oil and a pinch of your favorite sea salt.