Soup has been the last thing on my mind this month, what with the heat and humidity. But we had a little burst of dry, breezy, and almost autumnal weather on Sunday, so I seized an opportunity to turn on the oven and let something simmer on the stovetop. Two loaves of my friend Alexandra’s peasant bread and a pot of this simple, sweet potato & roasted red pepper soup were the happy result.
This isn’t my first time making the soup: it’s one of those recipes I make often but have never thought to blog about, in part because it’s sort of a moving target. I tend to season the soup differently almost every time I cook it: sometimes I use curry paste, extra garlic, and lime for a Thai-inspired version; sometimes it’s curry powder and vegan yogurt; sometimes it’s five-spice powder and ginger; sometimes, as with this batch, it’s smoked paprika and chili.
- 2 cloves garlic, minced
- 4 sweet potatoes, peeled and roughly chopped (1½ lbs after preparation)
- 5 cups low sodium vegetable broth (or 4 cups broth + 1 cup water)
- Crushed red pepper flakes, to taste