Roasted Red Pepper and Sweet Potato Soup

From Eat Our Feelings | Soups | American

High cal Calories 465kcal
High fat Total Fat 17g
Low sat-fat Saturated Fat 2g
chol Cholesterol 0mg
High sodium Sodium 2656mg
carbs Total Carbohydrate 71g
Serving size 1104g Calories from fat 153kcal Fiber 11g Protein 12g Sugar 26g
2 servings


  • 2 red bell peppers
  • olive oil
  • 2 carrots, medium dice
  • 3 stalks celery, medium dice
  • 1 medium sweet potato, peeled, medium dice
  • 1 medium yellow onion, medium dice
  • 4 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/2 tsp coriander
  • 6 cups, vegetable stock
  • 1/4 cup cashew meal
  • salt, to taste
  • zest of 1/2 lemon


  1. At 400, roast peppers until the skin has blackened (about 45 min-1 hour). Cover peppers to steam for about 20 minutes. Discard skin and seeds. Roughly chop pepper.
  2. Over medium-high heat, sauté onion, celery, carrots until soft (about 5 minutes). Stir in sweet potato, pepper, and garlic, and cook for about 2 minutes. Add spices.
  3. Add vegetable stock, and bring to a simmer. Add cashew meal and salt, to taste. Simmer on low for about 20 minutes. Stir in lemon zest.
  4. Blend until completely smooth. Serve.

No Comments Yet.

Leave a Comment