Roasted Sweet Potato & Pepper Soup
This is creamy (without any cream) and very satisfying. Try it with crushed tortilla chips on top!
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INGREDIENTS
Nutrition- 2medium sweet potatoes
- 1medium red onion
- 2
- 1cup vegetable broth
- 1tablespoon dark brown sugar
- 1⁄4teaspoon kosher salt
- 1⁄4teaspoon ground cinnamon
- 1⁄8
- 1⁄8
- 1⁄8teaspoon turmeric
- 1⁄8teaspoon ground ginger
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DIRECTIONS
- Roast sweet potatoes and onion in their skins at 375 degrees Farenheit for 1 hour.
- Wrap sweet potatoes and onion in foil and let cool for 30 minutes before handling.
- Peel the skins from the roasted vegetables.
- In a food processor pulse the roasted onion until chopped fine.
- Add sweet potato and pulse until combined with the onion.
- Turn processor on low and stream broth slowly into the vegetable mix.
- When the mix flows smoothly add the remaining ingredients to the processor and let run 30 seconds on high to combine.
- Move mixture from processor to a stovetop pot (one that you have a lid for!).
- On very low heat bring soup to a simmer stirring often.
- Once simmering place lid on pot and set to lowest heat.
- Let soup simmer for 15-20 minutes to develop the flavors.
- Serve immediately or let cool slightly.
- Soup is delicious anywhere from cold to room temperature to hot!
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