Spicy Sweet Potato Soup

This hearty soup is great for a cozy day. I like it spicy, but you can leave out the cayenne and chiles if you want a mild version.

Ingredients

• 1 yellow onion, diced
• 1 red bell pepper, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon Spanish smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon cayenne 
• 2 tablespoons Mission Trail California Extra Virgin Olive Oil 
• 1 14.5 ounce can diced tomatoes
• 3 serrano chiles, sliced (optional)
• 4 cups diced sweet potatoes (about 2 potatoes)
• 1 can chickpeas, drained and rinsed
• 3 cups chicken (or vegetable) stock
• Garnish: lime, cilantro, sour cream, avocado

Instructions

1. In a heavy bottomed pot, heat olive oil over medium-high heat and add the onion and bell pepper. Sauté for about 5 minutes until soft. Add the garlic and sauté for 1 minute

2. Add the paprika, cumin and cayenne and cook for 1-2 minutes.

3. Add the tomatoes and chiles and cook for 5 minutes. Add stock and bring to a boil.

4. Add the sweet potato and chickpeas. Simmer for 10 minutes, until potatoes are soft.

5. Garnish with avocado, sour cream, lime, and cilantro.

Takes 30 minutes

Serves 4-6