Spicy Sweet Potato Soup

Heat the olive oil in a large soup pot over medium heat. Add the bell pepper and saute until softened and browned a bit on the edges, about 4 minutes. Add the green onions and saute for an additional minute. Add the sweet potatoes, chili paste, ginger, broth and Chinese Five Spice. Bring the mixture to a boil over high heat then reduce heat to medium and cook until sweet potatoes are softened, 7-10 minutes. Taste the soup and add salt as needed.

Transfer the soup to a blender or food processor or use an immersion blender to puree it until smooth. I had to puree mine in 3 different batches in my blender to avoid splattering scalding hot soup everywhere. Return soup to pot and stir in coconut milk. Heat until warmed through.

Serve in a bowl with a swirl of Sriracha and chopped cilantro.

Recipe adapted from Jilly Inspired.