Want to change up your Thanksgiving menu a little bit this year? This soup is a perfect first course to keep your guests happy while the turkey is being carved. Since it is quite filling, a little bit goes a long way! When I was throwing this soup together the other night I found myself grabbing what we already had on hand. A few sweet potatoes, some carrots, and oh look!– serrano peppers?! Yup, serrano peppers.
I have come to realize after 3 1/2 years of marriage that there are certain flavors my husband craves and some he doesn’t quite care for. What he craves–lots of spice. What he doesn’t care for–cinnamon in savory dishes. In this dish I knew a hint of cinnamon would complement the sweetness of the potatoes and carrots, but I did not want Cohl to pick up on it. The serrano peppers were the perfect bite to distract his taste buds from the touch of cinnamon. Wife’s secret food mission: accomplished 🙂
If you are not as into spice, feel free to either reduce the peppers to only one or try some jalapeno peppers instead. (Jalapeno peppers lately have been WAY less spicy than our serrano peppers.) Hope you all enjoy!