Give this sunrise-colored soup a kick with a sprinkle of cayenne.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons bacon drippings
- 1 cup sliced scallion, white and light green part only
- 1 cup chopped peeled potato
- Pinch of cayenne pepper, plus more, for sprinkling
- 3 to 4 sprigs fresh thyme
- 1 garlic clove, minced
- Kosher salt and freshly ground black pepper
- 3 1/2 cups low-sodium chicken broth
- 2 cups diced peeled sweet potato
- 1 cup chopped orange bell pepper
- Chopped fresh cilantro and sour cream, for garnish
Instructions
- Heat the drippings in a medium saucepan over medium heat. Add the scallion and cook, stirring, until tender, 3 to 4 minutes. Add the potato, cayenne, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the sweet potato and bell pepper and simmer until the potatoes and peppers are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary, and adjust the consistency with water and seasoning with additional salt and pepper.
- Serve hot with a dollop of sour cream, cilantro and a sprinkle of cayenne pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 210 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 7 g |
| Cholesterol | 7 mg |
| Sodium | 911 mg |