Roasted Red Pepper and Sweet Potato Soup (Gluten-Free)
Red bell peppers are a great source of vitamin C, which can help boost your immune system.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Roasted Red Pepper and Sweet Potato Soup (Gluten-Free)
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the red bell peppers and sweet potatoes into chunks.
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Toss the red bell peppers, sweet potatoes, onion, and garlic cloves with olive oil, paprika, cumin, salt, and black pepper.
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Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender and slightly charred.
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Transfer the roasted vegetables to a large pot. Add vegetable broth and bring to a simmer.
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Use an immersion blender or a regular blender to puree the soup until smooth.
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Stir in coconut milk and simmer for an additional 5 minutes.
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Season with salt and pepper to taste.
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Serve the soup hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
