Friday, January 1, 2016

Roasted Red Pepper and Sweet Potato Soup


Roasted red peppers and sweet potatoes come together in this creamy soup that is full of flavor.
Serves: 6 servings
Ingredients
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 1 jar (12 oz) roasted red peppers, chopped, liquid reserved
  • 1 can (4 oz) diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 3 - 4 cups peeled, cubed sweet potatoes
  • 4 cups vegetable broth
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lemon juice
  • 4 oz cream cheese, cubed
Instructions
  1. In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until soft. Add in the red peppers, green chiles, cumin, salt and coriander. Cook for 1-2 minutes.
  2. Stir in the reserved juice from the roasted red peppers, sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and cover. Cook until the potatoes are tender, 10-15 minutes. Stir in the cilantro and lemon juice. Let the soup cool slightly.
  3. Place half of the soup into a blender along with the cream cheese. Process until smooth, then add back into the soup pot and heat through. Season with additional salt, if needed.
Notes

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