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“Got this one from a friend. We love it - hope you do also. Freezable. DO NOT substitute green beppers for the yellow - the soup will have a strange color. If you like a spicier fare use halapeno pepper instead of cayenne.”

Ingredients Nutrition


  1. Put broth in a large saucepan and bring to a boil.
  2. Meanwhile, wash and slice sweet potatoes 1/2 inch thick (don't bother peeling them, but trim any hard spots or root fibers) and add to the pot. Return to a boil, cover and simmer until tender, about 15 minutes.
  3. Meanwhile, stem, seed and chop bell peppers and jalapeno (if using, Chop them coarsely; they'll be blended later).
  4. Add them to sweet potatoes as you prepare them. Add garlic and thyme and stir.
  5. When sweet potatoes are tender, place mixture in a blender or food processor and blend until smooth (if using a blender, do this in batches).
  6. Freeze in individual servings if desired.
  7. Thin with water or buttermilk, if desired, to the consistency you prefer. Season with pepper. Top with a dollop of sour cream, if you like.

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