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Roasted Red Pepper and Sweet Potato Soup
INGREDIENTS
2 large sweet potatoes, peeled and chopped
3 red bell peppers, seeded and chopped
1 large yellow onion, chopped
3 cloves garlic
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper, to taste
dash crushed red pepper flakes (to taste)
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried parsley
4 cups homemade or low-sodium chicken or vegetable broth
DIRECTIONS
1. Preheat oven to 425 F. Line a large baking sheet with aluminum foil and lightly coat with cooking spray.
2. In a large bowl, combine sweet potato, red pepper, onion, garlic, olive oil, red pepper flakes, basil, oregano, and parsley. Toss to coat. Season generously with kosher salt and freshly ground black pepper. Spread in an even layer on the prepared baking sheet.
3. Roast in preheated oven for 45-60 minutes, until the vegetables are tender and golden brown, turning occasionally. Remove from the oven and let cool for several minutes.
4. Working in batches, puree vegetables with chicken or vegetable broth in blender or food processor until smooth. (You can add up to a cup of water for a thinner consistency.) Pour mixture into a large pot and bring to a boil; reduce heat and simmer 5 minutes. Season to taste with crushed red pepper, salt, and freshly ground black pepper. Serve warm.
Serves 4-6.
(Adapted from Canadian Living)
INGREDIENTS
2 large sweet potatoes, peeled and chopped
3 red bell peppers, seeded and chopped
1 large yellow onion, chopped
3 cloves garlic
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper, to taste
dash crushed red pepper flakes (to taste)
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried parsley
4 cups homemade or low-sodium chicken or vegetable broth
DIRECTIONS
1. Preheat oven to 425 F. Line a large baking sheet with aluminum foil and lightly coat with cooking spray.
2. In a large bowl, combine sweet potato, red pepper, onion, garlic, olive oil, red pepper flakes, basil, oregano, and parsley. Toss to coat. Season generously with kosher salt and freshly ground black pepper. Spread in an even layer on the prepared baking sheet.
3. Roast in preheated oven for 45-60 minutes, until the vegetables are tender and golden brown, turning occasionally. Remove from the oven and let cool for several minutes.
4. Working in batches, puree vegetables with chicken or vegetable broth in blender or food processor until smooth. (You can add up to a cup of water for a thinner consistency.) Pour mixture into a large pot and bring to a boil; reduce heat and simmer 5 minutes. Season to taste with crushed red pepper, salt, and freshly ground black pepper. Serve warm.
Serves 4-6.
(Adapted from Canadian Living)
As seen on Pinterest
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Celebrate you and surround yourself with people that do.
Blessings on this day and every day.
CELEBRATE
Charmed I am sure.............
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