Serving size1104gCalories from fat153kcalFiber11gProtein12gSugar26g
Ingredients
2red bell peppers
olive oil
2carrots, medium dice
3stalkscelery, medium dice
1medium sweet potato, peeled, medium dice
1medium yellow onion, medium dice
4clovesgarlic, minced
1/2tspsmoked paprika
1/2tspcoriander
6cups, vegetable stock
1/4cupcashew meal
salt, to taste
zest of 1/2lemon
Directions
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.