Creamy Red Pepper Sweet Potato Soup with Forbidden Rice
Ingredients
- 2 tsp coconut oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 1 TBSP ginger, minced
- 2 medium sweet potatoes, peeled and chopped
- 3 red bell peppers, chopped
- 1 tsp Cumin
- 1 tsp Paprika
- 2 tsp Chili powder
- 1/2 tsp Turmeric
- 1 cup ripe mango
- 2 TBSP liquid aminos
- 4 cups vegetable broth or water
- 2 TBSP tomato paste
- 14 oz can full-fat coconut milk
- 1 lemon, juiced
- 1 tsp Salt
- 1/2 tsp pepper
- 1 cup Organic Forbidden Rice®, cooked according to package instructions
- 1/4 cup parsley, chopped
Preparation
Melt coconut oil (or use water if oil-free) in a large Dutch oven over medium-low heat.
Add the onion, garlic, and ginger to the pot and sauté until fragrant, about 1-2 minutes.
Add the sweet potato and sauté for 5-6 minutes until slightly tender. Then add the red pepper and spices, and sauté for an additional 2-3 minutes.
Pour in the broth, fresh mango, liquid aminos, and tomato paste. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Stir in the coconut milk, lemon juice, and season with salt and pepper. Simmer for 5 more minutes.
Use an immersion blender or blend in a traditional blender in batches until the soup is silky, smooth, and creamy. Season to taste.
Serve the soup hot, topped with Organic Forbidden Rice® from Lotus Foods and fresh parsley.