Step 1

Peel and dice the carrots, sweet potatoes and ginger. Dice onion and seed and dice the pasilla pepper. Mince garlic.

Step 2

Heat olive oil in soup pot over medium heat. Add onions, garlic, ginger and pasilla pepper. Sauté until translucent and fragrant, 3-5 minutes.

Step 3

Add carrots and sweet potatoes and cover in vegetable stock. Add paprika and red pepper flakes to desired heat. Bring to a boil, cover, and lower heat to a simmer. Cook covered for 35-40 minutes.

Step 4

Using an immersion blender, blend soup until smooth. Season with salt and pepper to taste.

Step 5

Garnish with pepitas and serve.

Step 6

Enjoy!