Paleo Recipe Of The Week: Sweet Potato Soup With Bell Peppers

by Simona Terron
Going paleo doesn’t necessarily mean you’re going on an all-meat diet. Vegetables are a huge part of this diet and contribute largely to adopting healthy eating habits.

In our series of Paleo recipes with attitude, flavor and good looks, we’ve given you a delicious spicy beef stir-fry, savory breakfast muffins, sesame-spiced tuna, and double dark chocolate muffins. Today we bring you a soothing and satisfying sweet potato soup. Sweet potatoes are a big favorite when eating Paleo because they can be cooked in so many different ways, and are a fab substitute for white potatoes.

This beautiful and easy-to-make soup also uses bell peppers, as well as lemon and thyme. The sweetness of the peppers and sweet potatoes are nicely balanced with the herby-ness of the fresh thyme and warmed up by the toasted cumin seeds. Adding a splash of lemon juice at the end just brightens up all the flavors and brings them together harmoniously. Garnishing it with a bit of coconut milk lends a touch of comfort to an already appetite-appeasing dish.


You Need:
  • 1 tbsp coconut oil
  • 1 onion, diced
  • 4 bell peppers, diced (about 4 cups)
  • 4 cups chicken or vegetable stock
  • 2 cups leftover mashed or baked sweet potato OR 1 can organic sweet potato puree
  • 1 tsp ground cumin
  • Juice of half a lemon
  • 2 tbsp thyme leaves
  • Sea salt and black pepper to taste
  • Add the coconut oil to a large saucepan or Dutch oven over medium-low heat. Sauté the onion and peppers until slightly softened.
  • Either puree the leftover sweet potato with 2 cups of stock and add to the pan with the remaining 2 cups of stock OR add the sweet potato puree and the stock to the pan.
  • Add the cumin and turn up the heat so that the soup comes to a simmer.
  • Simmer until the peppers are tender, about 20 minutes.
  • Add the lemon juice, fresh thyme and season to taste with salt and pepper.
  • Serve as is, or blend until smooth.
Serves: 6
Cook Time: 30 minutes

Join The Conversation