Roasted Red Pepper and Sweet Potato Soup (Gluten-Free)
photo by InnerHarmonyNutriti
- Ready In:
- 1hr
- Ingredients:
- 6
- 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
- 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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