Roasted Sweet Potato & Pepper Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 4
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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!
Advertisement