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Ingredients
US|METRIC
4 SERVINGS
- 6 yukon gold potatoes (Medium, cubed)
- 1 sweet onion (chopped)
- 5 cups broth
- 3 red bell pepper
- 2 poblano chilies
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. salt
- 2 tsp. garlic powder
- 1 Tbsp. chili powder
- 1 Tbsp. crushed red pepper flakes (the more you add the hotter the soup will be.)
- 1 Tbsp. tomato paste
- 1 tsp. gelatin (optional, helps to thicken the soup I used this one)
- 1 cup heavy cream (You can sub for more coconut milk to keep the recipe dairy free)
- 2 cans coconut milk (unsweetened.)
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