roasted yellow pepper and sweet potato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 yellow peppers3 cups cubes yams (or 2 medium size)1 onion2 medium carrots, chopped6 cups water2 cubes vegetable broth1 clove garlic1 tsp ginger1 tsp lemongrasssalt and pepper to tasteolive oil
core and flatten peppers, brush with olive oil and garlic
roast until slightly browned, remove from oven and place in plastic container to cool.
Peel yams and carrots, chop onion.
Place in 6 cups of water, bring to a boil with garlic, ginger, lemongrass, vegetable cubes and salt and pepper to taste.
Boil till soft. Dont worry about over cooking, you are going to use the water.
Remove peppers from fridge, and peel skins. You can remove and browned spots, this is only for esthetics, it wont affect the taste.
Place peppers in blender. Add yam/carrot mixture, dont throw out the water. Gradually blend everything together until smooth. You can add more water if you like a thinner soup.
Serving Size: makes 8-10 1cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BAMEGS.
roast until slightly browned, remove from oven and place in plastic container to cool.
Peel yams and carrots, chop onion.
Place in 6 cups of water, bring to a boil with garlic, ginger, lemongrass, vegetable cubes and salt and pepper to taste.
Boil till soft. Dont worry about over cooking, you are going to use the water.
Remove peppers from fridge, and peel skins. You can remove and browned spots, this is only for esthetics, it wont affect the taste.
Place peppers in blender. Add yam/carrot mixture, dont throw out the water. Gradually blend everything together until smooth. You can add more water if you like a thinner soup.
Serving Size: makes 8-10 1cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BAMEGS.
Nutritional Info Amount Per Serving
- Calories: 122.2
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 187.0 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 4.3 g
- Protein: 2.5 g
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