Meatless Monday returns! With a bang, if I do say so myself. A soup based on a meal I had at Take the Cake last time we visited FatBridesmaid.

Give a nice, hearty welcome to Spicy Sweet Potato Soup.

(It waves to the crowd…)

I must preface this by saying that it is difficult to take cooking pictures after dark. Kitchen lighting is just not conducive. Just so you understand. I can carry on now.

Olive oil in the big blue pot.

(Does anyone else see Chester from Sifl and Olly? Am I the only person who watched that show?)

A big onion, chopped up and about a tablespoon of minced garlic.

Once that is soft, I added a box of chicken broth. I ended up adding about half of a second box as well.

2 cans of chunky tomato bisque

4 sweet potatoes, peeled and chunked

These are scary, but necessary.

Pull out one pepper. Cut it in half and remove the seeds. Chop it up nicely and add to soup.

I also added a teaspoon of the pepper paste. It was just enough. Any more heat would have been too much, I think.

I also added a teaspoon of smoked paprika. Because I love smoked paprika.

I let that cook about 10 minutes or until the sweet potatoes were almost soft. Then I added half a box of macaroni. You could use any pasta. I feel kinda guilty for using white pasta. But I did.

Let it cook until soft, adding more chicken broth if necessary.

and then you have wonderful soup!

It almost had a very nice hot and sweet conflict going. I loved this. LOVED this.

Next time? I’m going to add big chunks of green peppers. Because I can.