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This soup combines vitamin A–packed sweet potatoes and carrots with chili pepper, which contains the anti-inflammatory capsaicin. Chicken broth adds protein, while orange juice brightens the color and delivers vitamin C for an immune-system boost.
Spicy Carrot–Sweet Potato Soup Recipe
1 Tbsp. olive oil
1 onion, diced
1/2 pound carrots, sliced into 1/2-inch rounds
3/4 pound sweet potato, peeled and cut into 1/2-inch chunks
2 tsp. minced chili pepper such as serrano
2 tsp. cumin
Salt and pepper, to taste
2 cups chicken broth (substitute vegetable broth for a vegan recipe)
1 cup orange juice
Red bell pepper slices, for garnish
Chopped fresh parsley, for garnish
Heat olive oil in a soup pot. Add onion and sauté 1 minute. Add carrots and sweet potato and sauté 5 minutes until vegetables begin to soften. Add chili pepper, cumin, salt and pepper to taste and sauté 30 seconds. Pour in broth and orange juice. Bring to a boil. Reduce heat and simmer until vegetables are soft, about 20 minutes. Remove from heat. Purée in pot using an immersion blender or in batches in a regular blender. Garnish each serving with pepper slices and parsley.