Roasted Red Pepper and Sweet Potato Soup (Gluten-Free)

If you like curry, you can add some curry powder to spice it up! You can also add some minced garlic and/or ginger when you sauté the onion. For more healthy gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  red bell peppers
• 1  onion, chopped
• 1  tablespoon butter or 1  tablespoon olive oil
• 1  lb sweet potato, peeled and cut into 1-inch cubes
• 4  cups vegetable broth or 4  cups water, & vegetable soup base
•  salt and black pepper

Directions

1. Roast bell peppers. For instructions on how to roast peppers, please Google.
2. Peel the roasted peppers and slice them into strips. Set aside.
3. Heat butter or olive oil in a soup pan and sauté the chopped onion until it becomes translucent.
4. Add pepper strips and diced potatoes.
5. Add vegetable stock or water & soup base enough to barely cover the vegetables.
6. Cook until the vegetables are tender.
7. Purée the soup using a blender or hand blender.
8. Season with salt and pepper.
9. Infuse love and serve!