Sweet Potato And Roasted Red Pepper Soup – a delicious recipe with sweet potatoes, red peppers, onion, vegetable broth, water, lime juice. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Place sweet potatoes on a microwave-safe plate wrapped in plastic wrap. Poke a few holes in the plastic--not the potatoes. Microwave on high 6 minutes. Turn potatoes over and microwave another 6 minutes or until a knife pierces potatoes easily. Let cool 5 minutes.
2
Combine onion and 1/2 cup broth in a large saucepan. Bring mixture to a simmer and cook until onion is tender. Pour mixture into a food processor or large blender and puree until smooth. Add red pepper and process until smooth. Pour mixture in saucepan.
3
When potatoes are cool enough to handle, scoop the flesh out of skins and place in food processor. Process, adding broth and enough water until smooth. Add to saucepan with red pepper mixture. Bring to simmer, adding broth until desired consistency is achieved. Add lime juice and soy sauce and simmer 2 minutes. Season to taste with salt and pepper. Add top with sour cream.
251
kcal
Calories
59
g
Carbs
7
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pounds sweet potatoes, 1 12 oz jar roasted red peppers, drained, 1 cup chopped onion, 2 cups vegetable broth, and more.
Yes, Sweet Potato And Roasted Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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