Sweet Potato and Roasted Red Pepper Soup
- Number of Servings: 4
Ingredients
2 pounds sweet potatoes1 (12-ounce) jar roasted red pepper, drained1 cup chopped onions2 cups vegetable broth1 cup water2 to 3 tablespoons lime juice1 tablespoon reduced-sodium soy sauceKosher salt and pepperGarnish: Dairy-free sour cream
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.
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.
Nutritional Info 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
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