Vegetarian

roasted yellow pepper and sweet potato soup is for Soup.

roasted yellow pepper and sweet potato soup takes 60 minutes to prepare.

roasted yellow pepper and sweet potato soup takes 45 minutes to cook.

roasted yellow pepper and sweet potato soup makes 6 servings.

The ingredients for roasted yellow pepper and sweet potato soup are:

3 yellow peppers
3 cups cubes yams (or 2 medium size)
1 onion
2 medium carrots, chopped
6 cups water
2 cubes vegetable broth
1 clove garlic
1 tsp ginger
1 tsp lemongrass
salt and pepper to taste
olive oil

Here is how you make roasted yellow pepper and sweet potato soup:

core and flatten peppers, brush with olive oil and garlicroast until slightly browned, remove from oven and place in plastic container to cool.Peel yams and carrots, chop onion. Place in 6 cups of water, bring to a boil with garlic, ginger, lemongrass, vegetable cubes and salt and pepper to taste.Boil till soft. Dont worry about over cooking, you are going to use the water.Remove peppers from fridge, and peel skins. You can remove and browned spots, this is only for esthetics, it wont affect the taste. Place peppers in blender. Add yam/carrot mixture, dont throw out the water. Gradually blend everything together until smooth. You can add more water if you like a thinner soup. Serving Size: makes 8-10 1cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user BAMEGS.

The nutritional information for roasted yellow pepper and sweet potato soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 122.2

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 187.0 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 4.3 g
• Protein: 2.5 g

The dietary needs meet for roasted yellow pepper and sweet potato soup is Vegan