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Sweet Potato and Red Pepper Soup

Crema de Camote y Chile Dulce Rojo
Bright orange sweet potatoes, often called yams, and roasted red bell pepper, puréed with broth and wine, make this new-wave () Mexican soup beautiful and delicious.
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Ingredients

Makes 4 servings

  • 1 large red bell pepper
  • 1 tablespoon olive oil
  • ½ cup chopped white onion
  • 3½ cups canned fat-free reduced-sodium chicken broth
  • ½ cup dry white wine
  • 1 12-ounce orange-fleshed sweet potato, peeled, quartered lengthwise, and thinly sliced
  • ½ teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste
  • 2 tablespoons finely crumbled cotija or mild feta cheese

Instructions

  • Preheat the oven broiler.
  • Cut the red pepper in half lengthwise.
  • Discard the stem and seeds.
  • Put the pepper, skin side up, on a foil-lined pie plate and press with palm to flatten.
  • Roast under the broiler until charred and blistered, about 4 to 5 minutes.
  • Transfer to a plastic bag and steam 10 to 12 minutes.
  • Remove the skin.
  • Coarsely chop the pepper and place near the stove.
  • In a large saucepan, heat the oil over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes.
  • Add the broth, wine, potato, salt, and coarsely chopped red pepper.
  • Bring to a boil, then reduce the heat to low, cover and simmer until the potatoes and pepper are very tender, 18 to 20 minutes.
  • Transfer the soup to a blender or food processor and purée until smooth.
  • Return the soup to the pan and bring to a boil over medium-low heat, stirring frequently, and cook 3 to 4 minutes.
  • Stir in the pepper.
  • Adjust seasoning.
  • Divide among 4 soup bowls.
  • Scatter the crumbled cheese equally over each bowl.

Notes & Wine Advice

Serve hot.
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Course; Soup
Cuisine; Mexican