SAFFRON SWEET POTATO AND RED PEPPER SOUP

Saffron Sweet Potato and Red Pepper Soup image

Provided by Jane Sigal

Categories dinner, one pot, soups and stews, appetizer, main course

Time 45m

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 small red bell peppers, quartered lengthwise, stemmed and seeded
2 tablespoons extra virgin olive oil, more for drizzling
1 medium onion, chopped
5 thyme sprigs
1 bay leaf
Salt to taste
2 cups leftover mashed sweet potatoes (from 1 1/2 pounds raw sweet potatoes)
4 cups chicken stock
Pinch of saffron threads
Freshly ground white pepper to taste

Steps:

Heat broiler to high. Line a baking sheet with foil. Arrange red peppers on sheet skin side up and broil about 4 inches from heat until skin is very charred, 10 to 15 minutes. Remove from oven and wrap peppers in foil to steam skin loose, 10 to 15 minutes. Peel off skin and coarsely chop flesh.
In a 4-quart saucepan, heat olive oil. Add onion, 3 thyme sprigs, bay leaf and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Add sweet potatoes, bell peppers, stock, 2 cups water and saffron and bring to a boil. Uncover, reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes.
Discard thyme sprigs and bay leaf. Using an immersion blender, purée soup. Taste and add salt if needed, and white pepper. Ladle soup into bowls and garnish with leaves from remaining thyme sprigs and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 437 milligrams, Sugar 5 grams