Red pepper and sweet potato soup

I can’t get enough of sweet potatoes. This is yet another great way to include them in your diet.

Serves 4–6

Ingredients

• 2 tbsp Lucy Bee coconut oil
• 250g/8 3/4 oz red onions, chopped
• 600g/1lb 5 oz sweet potatoes, peeled and chopped
• 1 tsp smoked paprika (mild or hot as you prefer)
• 1 garlic clove, crushed
• 1.2 litres/5 cups vegetable stock (see book page 176 for homemade)
• 1 x 460g/16 oz jar roasted red (bell) peppers, drained and chopped
• Drizzle of extra virgin olive oil
• Handful of coriander (cilantro), chopped

Method

1. Melt the coconut oil in a heavy-based saucepan over a medium heat. Add the onions, sweet potatoes, smoked paprika and garlic and sauté for 5 minutes or until the onions are soft, stirring occasionally.

2. Add the stock, bring to the boil, then turn down the heat and simmer for 10 minutes or until the sweet potatoes are soft. Add the roasted red (bell) peppers and simmer for a further 5 minutes.

3. Remove from the heat and leave to stand for 5 minutes before blitzing in a blender or food processor. Drizzle with olive oil and stir in the chopped coriander (cilantro) to serve.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.