Creamy Red Pepper Sweet Potato Soup with Rice

Bold flavors of red pepper and ginger are sweetened with creamy sweet potato and mango for the perfect warming bowl. This smooth and creamy soup is topped with protein-rich Forbidden® Rice making it a complete plant-based meal.

Creamy Red Pepper Sweet Potato Soup with Rice

Course

Main
Prep time

15 Mins
cook time

30 Mins
servings

8
Author

@jackfruitfulkitchen

Ingredients

1 cup Lotus Foods Organic Forbidden® Rice
1 tsp coconut oil
1 red onion, diced
4 cloves garlic, minced
1 tbsp ginger, minced
3 medium sweet potatoes, peeled & chopped
4 red bell peppers, chopped
1 tsp cumin
1 tsp paprika
1 tsp chili powder
½ tsp turmeric
4 cups vegetable broth or water
1 cup fresh ripe mango
2 tbsp liquid aminos or soy sauce
2 tbsp tomato paste
14 oz can full fat coconut milk
1 lemon juiced
salt & pepper, to season
¼ cup parsley, chopped

product used in the recipe

Organic Forbidden® Rice

1

Cook rice according to directions on package.
2

While the rice is cooking, melt coconut oil (or use water if oil-free) in a large Dutch oven over medium low heat.
3

Add onion, garlic, and ginger to the pot and sauté until fragrant (1-2 mins).
4

Add in sweet potato and sauté for 5-6 mins until slightly tender. Add red pepper and spices and sauté for 2-3 more mins.
5

Pour in broth, fresh mango, liquid aminos, and tomato paste and bring to a boil. Reduce heat and simmer for 15 mins.
6

Stir in coconut milk, lemon juice, and season with salt and pepper. Simmer for 5 more mins.
7

Use an immersion blender or blend in a traditional blender in batches until silky smooth and creamy. Season to taste.
8

Serve hot topped with rice and fresh parsley.