roasted yellow pepper and sweet potato soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of roasted yellow pepper and sweet potato soup calories by ingredient
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Introduction

A creamy smooth flavourful soup that is perfect for those cold days. I use gluten free bagel chips for dipping. A creamy smooth flavourful soup that is perfect for those cold days. I use gluten free bagel chips for dipping.
Number of Servings: 6

Ingredients

    3 yellow peppers
    3 cups cubes yams (or 2 medium size)
    1 onion
    2 medium carrots, chopped
    6 cups water
    2 cubes vegetable broth
    1 clove garlic
    1 tsp ginger
    1 tsp lemongrass
    salt and pepper to taste
    olive oil

Directions

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.

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