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