Peppery Sweet Potato Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Peppery Sweet Potato Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Peppery Sweet Potato Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 jalapeno pepper*
• 2 medium sweet red peppers
• 5 cloves garlic
• 1 teaspoon olive or canola oil
• 5 cups reduced sodium chicken
• broth
• 4 cups cold mashed sweet
• potatoes (without added milk or
• butter)
• 1/2 teaspoon salt
• 1 cup fat-free milk

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Broil whole jalapeno and red peppers 4 in. from the heat until the skins blister, about 7 minutes

Step 2: Technique & Execution

With tongs, rotate peppers a quarter turn

Step 3: Technique & Execution

Broil and rotate until all sides are blistered and blackened

Step 4: Technique & Execution

Immediately place peppers in a bowl; cover with plastic wrap

Step 5: Technique & Execution

Let stand for 15-20 minutes

Step 6: Technique & Execution

Peel off and discard charred skin; remove stems and seeds