Sweet potatoes are rich in Beta carotene which helps the body fight against free radicals. They are also rich in Vitamins A, C, manganese, potassium and dietary fiber. Sweet potatoes are one of the most nutritious vegetables available throughout the year.
Cayenne pepper is a seasoning that has great health benefits. It has been shown to reduce cholesterol and triglyceride levels. Cayenne has a high concentration of a substance called capsaicin which is what gives it its heat. It has been studied for its cardiovascular benefits and has been used medicinally for thousands of years around the world. It is rich in vitamins A, C, B-complex, calcium and potassium. Cayenne also aids in digestion and is often used to treat stomach aches, gas and constipation. When cayenne is added to your food it aids in the absorption of the nutrients from your food.
You can make this soup without the cayenne pepper however, I would advise you to try it and adjust the amount as needed. I know 1/4 tsp doesn't sound like much for a whole pot of soup but believe me, unless you want something really hot, stay with that amount. Enjoy!
Sweet and Spicy Sweet Potato Soup
Ingredients:
1 Tbs. olive oil
1 large onion, diced
1 medium red bell pepper, diced
2 carrots, diced
1/4 tsp. cayenne pepper
1/2 tsp. freshly ground black pepper
1 clove garlic, minced
1 tsp. peeled and grated fresh ginger
3-4 medium to large sweet potato, peeled and cubed
6 cups low sodium chicken or vegetable broth
1 - 14.5 ounce can diced tomatoes, with the juices
2/3 cup cooked brown rice
chopped scallions for garnish
Instructions:
1. Heat the oil in a large soup pot over medium-high heat. Add the onion, bell pepper and carrots and saute until vegetables are soft for approximately 5 minutes.
2. Add the cayenne pepper, black pepper, garlic and ginger adn cook for another minute more. Stir in sweet potato, broth and tomatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
3. Add the cooked brown rice and then puree the soup in a blender in batches and then return the soup to the pot.
Serve warm and garnish with the green ends of the scallions. Enjoy!
