Vegetarian

Red Pepper Soup with Balsamic Reduction is for Dinner.

Red Pepper Soup with Balsamic Reduction takes 20 minutes to prepare.

Red Pepper Soup with Balsamic Reduction takes 35 minutes to cook.

Red Pepper Soup with Balsamic Reduction makes 8 servings.

The ingredients for Red Pepper Soup with Balsamic Reduction are:

Balsamic Reduction:
1 cup balsamic vinegar
1/4 cup agave nectar

Soup:
3 tbs. olive oil
1 medium red onion, diced (1 1/2 cups)
1/2 medium sweet potato, peeled and diced (1 cup)
1 medium Yukon gold potato, peeled & diced (1/2 cup)
1 large shallot, diced (1/2 cup)
1 tsp. ground cumin
1 clove garlic, minced (1 tsp.)
6 cups low-sodium vegetable broth
2 large red bell peppers, diced (3 cups)

Here is how you make Red Pepper Soup with Balsamic Reduction:

1. To make Balsamic Reduction: Bring vinegar and agave nectar to a boil in a small saucepan. Reduce heat to medium, and simmer 15 minutes, or until thickened.f Cool.2. To make Soup: Heat oil in a large pot over medium heat. Add red onion, sweet potato, Yukon gold potato, and shallot. Cook 5 to 7 minutes. Add cumin, red pepper flakes, and garlic. Saute' 3 to 5 minutes. Add broth and bell peppers; bring to a simmer. Cook 30 minutes, or until bell peppers and potatoes are softened. Blend soup in batches until smooth. Season with salt and pepper, if desired. Drizzle each serving with Balsamic Reduction.Serving Size:?Serves 8 (1 cup soup & 1 tbs. reduction)

The nutritional information for Red Pepper Soup with Balsamic Reduction is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 155.2

• Total Fat: 5.5 g
• Cholesterol: 0.0 mg
• Sodium: 716.8 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 2.1 g
• Protein: 1.7 g

The dietary needs meet for Red Pepper Soup with Balsamic Reduction is Vegan