SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 170.7
  • Total Fat: 0.9 g
  • Cholesterol: 2.5 mg
  • Sodium: 642.6 mg
  • Total Carbs: 39.0 g
  • Dietary Fiber: 5.0 g
  • Protein: 3.7 g

View full nutritional breakdown of Sweet Potato and Roasted Red Pepper Soup calories by ingredient
Report Inappropriate Recipe

Sweet Potato and Roasted Red Pepper Soup

Submitted by: SAMVICARS

Introduction

Save yourself a few tears and let the grocery store do some of the work for you. Many stores now sell chopped onions that are available in the produce section. Save yourself a few tears and let the grocery store do some of the work for you. Many stores now sell chopped onions that are available in the produce section.
Number of Servings: 4

Ingredients

    2 pounds sweet potatoes
    1 (12-ounce) jar roasted red pepper, drained
    1 cup chopped onions
    2 cups vegetable broth
    1 cup water
    2 to 3 tablespoons lime juice
    1 tablespoon reduced-sodium soy sauce
    Kosher salt and pepper
    Garnish: Dairy-free sour cream

Directions

Place sweet potatoes on a microwave-safe plate, wrap with plastic wrap and poke a few holes in the plastic, NOT THE POTATOES. Microwave on high 6 minutes. Turn potatoes over and microwave another 6 minutes or until a knife pierces potatoes easily. Let cool 5 minutes.

Combine onions and 1/2 cup broth in a large saucepan. Bring mixture to a simmer and cook until onions are tender. Pour mixture into a food processor or large blender and puree until smooth. Add red peppers and process until smooth. Pour mixture in saucepan.

When potatoes are cool enough to handle, scoop the flesh out of skins and place in food processor. Process, adding broth and enough water until smooth. Add to saucepan with red pepper mixture. Bring to simmer, adding broth until desired consistency is achieved. Add lime juice and soy sauce and simmer 2 minutes. Season to taste with salt and pepper.


Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user SAMVICARS.





TAGS:  Vegetarian Meals |

Great Stories from around the Web


Rate This Recipe