Sweet Potato & Pepper Soup

Five ingredients. That’s all this sweet potato soup needs to deliver a bowl that’s creamy, warming, and just spicy enough to keep things interesting.

Sweet potatoes get baked until dead soft, then peeled and pureed in a food processor before going into the pot with chicken broth, water, and hot pepper relish. Baking rather than boiling the potatoes concentrates their natural sugars, giving the soup a deeper sweetness and richer color than a boiled version would.

Hot pepper relish is the flavor shortcut that makes this work with so few ingredients. It brings heat, acidity, and a bit of texture in one hit. If you can’t find it, a quarter teaspoon of hot red pepper sauce substitutes, though you’ll lose the chunky relish texture.

The consistency is yours to control. Add more water to thin it, or keep it thick and velvety. A dollop of light sour cream on each bowl cools the heat and adds a tangy contrast, with extra relish spooned on top for those who want more kick.

Kitchen Tips

• Microwave the sweet potatoes for 10 minutes if you’re short on time. It’s faster than the 45-minute bake and works just as well for pureeing
• Pierce the potatoes before baking or microwaving. Without holes, they can burst from steam pressure
• Puree until completely smooth. Any lumps will show in the thin broth-based soup
• This soup reheats well but thickens as it cools. Add a splash of water or broth when rewarming

Variations

• Coconut version: Replace the water with coconut milk for a richer, tropical-leaning soup
• Ginger boost: Stir in a teaspoon of freshly grated ginger when heating the soup for extra warmth
• Chipotle swap: Replace hot pepper relish with a chopped chipotle in adobo for a smoky, deeper heat